PASSION FRUIT MOUSSE WITH RUM SAUCE

      Title: PASSION FRUIT MOUSSE WITH RUM SAUCE
  Categories: Miamiherald, Desserts, Fruits
       Yield: 8 Servings
  
 MMMMM-----------------------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
 
 MMMMM-----------------------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
[ add our full cookbook to your website ] [ Search The Cookbook ]