Title: PASSION FRUIT MOUSSE WITH RUM SAUCE
Categories: Miamiherald, Desserts, Fruits
Yield: 8 Servings
----------------------FOR THE MOUSSE----------------------
1 c Pasion fruit juice (if using
-frozen product, do not
-dilute)
1 Envelope unflavored gelatin
-stirred into 3 tbs warm
-water
1 cn Condensed milk (14oz)
3 Egg whites
-----------------------FOR THE SAUCE-----------------------
1 tb Dark brown sugar
1/4 c Dark aromatic rum (Myers)
4 Passion fruits; pulp scooped
-out
1/3 c Passion fruit juice
Make the mousse: Place the juice in a sauce pan, add
gelatin mixture and heat, stirring until dissolved.
Set pan in ice water and stir mixture until it cools
and begins to thicken. Stir in condensed milk and set
aside. Beat the egg whites to soft peaks and gently
fold into the gelatin mixture. Transfer to a serving
bowl and refrigerate for several hours. Make the rum
sauce: Stir the sugar into the rum until dissolved.
Stir in the fruit pulp and juice. Spoon over cold
mousse.
Nutritional info per serving: 218 cal; 6g pro, 35g
carb, 4g fat (18%)
Source: Kitchen Tropicale, Miami Herald, 8/17/95
format by Lisa Crawford, 7/27/96
