Difference between revisions of "Fruit Whip"
RealRecipes (talk | contribs) m (moved Cookbook:Fruit Whip to Fruit Whip: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Dessert|Dessert]] |
==Ingredients== | ==Ingredients== | ||
| − | *3/4 cup [[ | + | *3/4 cup [[Sugar|sugar]], plus three tablespoons |
| − | *4 tablespoons [[ | + | *4 tablespoons [[Cornstarch|cornstarch]] |
| − | *pinch each of [[ | + | *pinch each of [[Salt|salt]] and fine-ground [[Ginger|ginger]] |
| − | *3 [[ | + | *3 [[Egg|egg]] yolks and whites, divided |
| − | *juice of one small [[ | + | *juice of one small [[Lime|lime]] |
*2 cups fruit nectar: peach, pear, apricot, or tropical fruits | *2 cups fruit nectar: peach, pear, apricot, or tropical fruits | ||
Revision as of 17:55, 5 April 2012
| Dessert
Ingredients
- 3/4 cup sugar, plus three tablespoons
- 4 tablespoons cornstarch
- pinch each of salt and fine-ground ginger
- 3 egg yolks and whites, divided
- juice of one small lime
- 2 cups fruit nectar: peach, pear, apricot, or tropical fruits
Procedure
- In a saucepan, beat together dry ingredients, egg yolks and lime juice until pale and creamy.
- Beat in fruit nectar.
- Bring to a full boil over medium heat, stirring constantly, especially towards the end.
- Cool pan in cold water.
- Beat egg whites with a pinch of salt and cream of tartar, sprinkling in the tablespoons of sugar, to form soft peaks.
- When fruit mixture is lukewarm, fold gently, turn into stemmed glasses and chill.
Notes: This dessert is excellent half-frozen. If pear nectar is used, try substituting one drop of peppermint oil for the ginger.
