Ingredients: Per 4 servings
- 1 lb fresh fruit
- 2 eggs
- 3 ½ oz sugar
- 2 limes
- 2 tablespoons cherry flavored gelatin
- 1 cup whipping cream
- 1 half cup Rum
Peel the fruit, remove the seeds and dice it for the fruit salad. Collect in a bowl: douse with the rum, sprinkle two spoonfuls of sugar and stir.
Leave to steep and cool in the fridge.
Meanwhile, separate the egg yolks from the whites. Transfer the yolks into a medium saucepan and whisk the yolks to a cream, with the remaining sugar.
Add the grated peel of one lime and the juice of two to the cream; then whip the mixture in a bain-marie, whisking over moderate heat, until it becomes fluffy and glossy.
Let cool and in the meanwhile whip the whipping cream with a whisk. Place the whipped cream it in the refrigerator, whip the egg whites until they form stiff peaks. Mix the whites with the well-chilled whipped cream, then add the well-chilled egg yolk mixture.
Mix everything carefully, folding from the bottom up. Place the mousse in the refrigerator for a couple of hours to firm up.
Distribute the fruit salad in four dessert bowls (previously chilled).
Pour on top of each portion a quarter of the freshly prepared cream, dribble a teaspoon of cherry jelly over the surface and serve immediately.
To make perfectly whipped egg whites, be sure to add a pinch of salt before whisking and make sure that there is not yolk of fat in the bowl.
Sweets can be eaten at various times during the day: as breakfast, as dessert or even as a snack.
They are often served at parties to make the occasion truly special. A birthday party would not be the same with out a cake and candles.
Few culinary preparations have inspired artists the way sweets have. Cookies and cakes appear in fairytales, books and films, from Hansel and Gretel to Chocolat. There is no other dish that can whet your appetite like dessert.
Mousse is one of the most decadent sweets. Made with soft, delicate cream, mousses are no other than finely chopped or pureed ingredients that are bound by whipped cream or egg whites to be served cold.
The name mousse comes from a French term for “foam” and clearly represents the light, foamy nature of this dessert.
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