TAMARILLO MOUSSE

6 tamarillos
2 1/2 envelopes unflavored gelatine
4 egg whites beaten until stiff
1/2 cup cream

Dissolve the gelatine in 1/2 cup of water. Blend the peeled tamarillos with 1 1/2 cups of water and sugar to taste. Drain and place in a saucepan over medium heat until the juice comes to a boil. Remove from heat and slowly stir in the gelatine until the mix becomes smooth and then keep it in an enameled container in the freezer for 30 minutes or until it sets.

Remove, add the cream and blend. Place this mix in the refrigerator for 20 minutes until it begins to set.

Remove and blend again, then fold in the egg whites with a wooden spoon. Pour the mix into a lightly oiled or moistened mold and store in the refrigerator until the mousse sets. Before serving, remove from mold and cover with Chantilly cream.

TAMARILLOS IN SYRUP

12 tamarillos, peeled and with stalks
1 lb. sugar or 1 brown sugar loaf
Juice of 3 maracuyás

Bring 1 cup of water to a boil and dip the tamarillos in it for 1 minute to remove their bitter taste. Drain the fruit and simmer in 1 cup fresh water with the sugar for 15 or 20 minutes or until the fruit glistens and the syrup begins to thicken. Do not stir because the fruit will come apart. Allow to cool before serving.


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