September
24
2006
24
2006
PASSIONFRUIT MOUSSE WITH MANGO COULIS
[SUMMERTIME P104]
3 TEASPOONS GELATINE
2 TABLESPOONS WATER
¾ CUP PASSIONFRUIT PULP [about 6 large passionfruit]
½ CUP THICKENED CREAM
¼ CUP CASTOR SUGAR
2 TABLESPOONS LEMON JUICE
MANGO COULIS
1 MANGO [chopped]
¼ CUP SUGAR
¼ CUP WATER
1 TABLESPOON LEMON JUICE
SPRINKLE GELATINE OVER WATER & MICROWAVE ON HIGH FOR ABOUT 20 SECONDS. COOL. COMBINE PASSIONFRUIT, CREAM, SUGAR & LEMON JUICE IN BOWL. ADD GELATINE TO PASSIONFRUIT MIXTURE. LIGHTLY OIL 6 EGG RINGS, PLACE ON SERVING PLATES, POUR PASSIONFRUIT MIXTURE INTO EGG RINGS; REFRIGERATE SEVERAL HOURS. REMOVE RINGS, SERVE WITH COULIS & FRESH FRUIT.
MANGO COULIS
COMBINE MANGO IN PAN WITH SUGAR & WATER, BRING TO THE BOIL, REDUCE HEAT, SIMMER UNCOVERED 2 MINUTES; COOL. PROCESS UNTIL SMOOTH, ADD LEMON JUICE.
Damian 
Desserts
, trackback
42 views
Comments»
no comments yet - be the first?