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Fruit Whip

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Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Drink

Tags: boiled, medium difficulty, recipes for dessert, recipes using cornstarch, recipes using cream of tartar, recipes using egg, recipes using granulated sugar, recipes using ground ginger, recipes using lime juice, recipes without cooking time, recipes without servings, refrigerated

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AFruit_Whip)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AFruit%20Whip&oldid=4587253

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

Fruit mixture

  • ¾ cup white granulated sugar
  • 4 Tbsp cornstarch
  • 1 pinch each of salt
  • 1 pinch fine-ground ginger
  • 3 egg yolks
  • Juice of 1 small lime
  • 2 cups fruit nectar (peach, pear, apricot, or tropical fruits)

Whipped egg whites

  • 3 egg whites
  • 1 pinch salt
  • 1 pinch cream of tartar
  • 3 Tbsp white granulated sugar

Directions

  1. In a saucepan, beat together the sugar, cornstarch, salt, ginger, yolks, and lime juice until pale and creamy.
  2. Beat in fruit nectar.
  3. Bring to a full boil over medium heat, stirring constantly, especially towards the end.
  4. Cool the pan in cold water.
  5. Beat egg whites with salt and cream of tartar, sprinkling in the tablespoons of sugar, to form soft peaks.
  6. When fruit mixture is lukewarm, gently fold in the whipped egg whites.
  7. Transfer the mousse into stemmed glasses, and chill in the fridge.

Notes

This dessert is excellent half-frozen.

If pear nectar is used, try substituting one drop of peppermint oil for the ginger.