You can use fresh raspberries rather than frozen ones for the sauce: Macerate 1 cup of fresh berries with 3 tablespoons of sugar and 1 tablespoon of Drambuie for an hour or two, then purée the berries and strain out the seeds.
Assemble these supplies:
- 3 lemons 1 orange
- 3 tablespoons Drambuie
- 1 package (1 tablespoon) unflavored gelatin
- 1 ripe mango
- 1 large kiwi, or 2 small
- 3 eggs
- 1/2 cup plus 3 tablespoons sugar
- 1 cup heavy cream
- 8-ounce package frozen raspberries, thawed
Steps in preparation:
- Place large bowl and beaters in refrigerator to chill. Grate zest of 2 lemons and orange into small saucepan. Squeeze enough lemon juice to measure 1/2 cup and strain juice. If necessary to make 1/2 cup juice, squeeze orange and add to lemon juice. Add juice, Drambuie, and gelatin to pan and set aside to soften.
- Peel mango and remove flesh. Chop fruit into small dice and set aside in strainer to drain. Peel kiwi, cut crosswise into 1/4-inch-thick slices, and set aside.
- Bring juice mixture to a simmer over low heat until gelatin dissolves, 1 to 2 minutes. Pour mixture into medium-size bowl, cover, and refrigerate until cooled, about 10 minutes.
- Meanwhile, separate eggs, placing yolks and whites in separate bowls.
- With whisk, beat egg yolks with 1/2 cup sugar until thick and lemon colored. Wash and dry whisk.
- Add remaining 3 tablespoons sugar to egg whites and whisk until stiff.
- When gelatin mixture is cool but not set, add to yolks and stir to combine.
- In large chilled bowl, beat heavy cream with electric mixer set at high speed until it holds a soft shape.
- With rubber spatula, fold yolk mixture into whites. Gently fold this mixture into cream until no streaks show.
- Divide mango among 4 stemmed glasses and top with spoonful of mousse. Cover with slices of kiwi and top with remaining mousse. Cover with plastic wrap and refrigerate until chilled and set, at least 1 hour.
- Just before serving, purée raspberries in blender or food processor and then strain them. Top each mousse with a spoonful of raspberry sauce.
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