Fruit mousse   

Ingredients

1 kg "La Fruitière" puree (800g if using blackcurrant, passion fruit, lemon or lime)

300g sugar

Juice of 1 lemon

8 egg whites

8 to 12 slices of gelatine or 160g jelly

1 pint (0.568 litre) of beaten low fat cream (total beaten volume)

1 pint of Italian meringue (total beaten volume)

Preparation :

Heat through 500g of fruit puree.

Add gelatine (soaked and patted dry) and add then the remaining 500g of fruit puree and the lemon juice.

Beat the low fat cream, add the egg whites and incorporate slowly into the puree.

Pour this mixture into a round pan or terrine.

Italian Meringue

350g of sugar and 100g of water

Heat the sugar and water to 110°C in a saucepan.

At the same time, beat the 8 eggs whites until they stand in peaks.

Heat the sugar to 121°C and pour slowly over the egg whites, beating at the same time.

Let cool.