Ingredients
Everything you'll need to make this recipe
1
¾ cup white granulated sugar
2
4 Tbsp cornstarch
3
1 pinch each of salt
4
1 pinch fine-ground ginger
5
3 egg yolks
6
Juice of 1 small lime
7
2 cups fruit nectar (peach, pear, apricot, or tropical fruits)
8
3 egg whites
9
1 pinch salt
10
1 pinch cream of tartar
11
3 Tbsp white granulated sugar
Instructions
Step-by-step guide to making this recipe
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.