MARACUYA JUICE AND PINEPPLE MOUSSE

1/2 glass concentrated maracuya juice
1 pineapple in light syrup, chopped and drained
1 can condensed milk
1 cup cream
3 envelops unsweetened gelatine
1/4 cup warm water
4 egg whites beaten until stiff
Juice of 1 time

Lightly blend the pineapple with the maracuya juice, leaving shreds of pineapple. Place this in a pot, add the lime juice and bring it to a boil. Add the gelatine, previously dissolved in 1/4 cup of cold water.

Then add the condensed milk and cream. Now fold in the egg whites, using a wooden spoon, and spread the mix evenly in a lightly oiled pan. Leave the mousse in the refrigerator for two hours or until it sets. Place on a dish.

MARACUYA COCKTAILS

2 cups concentrated maracuya juice
3 small cups aguardiente ( or anisette cordial )
Sugar to taste
1/4 glass club soda
4 ice cubes

Blend the ingredients, then serne in small cups on crushed ice. Garnish with a sprig of mint. Aguardiente is a strong Colombian spirit with an anise flavor. If you use anisette cordial instead, reduce the amount of sugar.

Here`s another delicious maracuya coktail:

2 cups concentrated maracuya juice
1 bottle iced white wine
Sugar to taste

Sweeten the juice, add the wine and serve in glasses.

RED SNAPPER WITH MARACUYA SAUCE AND ROSEMARY

6 small red snappers
1/2 cup concentrated maracuyá juice
White pepper, freshly ground
1/2 cup dry white wine
1/4 cup white vinegar
Grated peel of 1 orange
3 teaspoons spring onions, finely chopped
1 teaspoon freshly ground rosemary
2 tablespoons butter

In a small casserole, combine the maracuyá juice, wine, vinegar, orange peel and rosemary. Simmer until this sauce reduces by half. Season the fish with salt and pepper and fry them in butter until golden. Pour the sauce over the fish and serve.

MARACUYA JUICE ICE CREAM IN SHELL

1 cup concentrated maracuya juice
1 can condensed milk
2 1/2 cups cream
2 egg whites beaten until stiff
Grated peel of 1 time

Carefully slice the maracuyas in half, remove the pulp and set aside the shells. Blend the juice with the remaining ingredients, then place this in a container and leave it in the freezer. Remove 10 minutes before serving.


These recipes are taken from the book "Delicious Tropical Fruits" from Liliana Vargas.