Fruit Whip
Fruit Whip
Stir together:
3/4 cup plus 2 Tbs sugar
1 tsp grated lemon zest
Pour into a bowl:
1/4 cup cold water
Sprinkle over the top, using a larger amount if the fruit is very juicy:
1 Tbs unflavored gelatin
Let stand 5 minutes, then stir in until the gelatin is dissolved
1/4 cup boiling water
Stir in the sugar mixture until dissolved. Add:
1 cup crushed or pureed fruit
3 Tbs fresh lemon juice
Place the bowl in a larger bowl of ice water and chill until the gelatin is the thickness of unbeaten egg whites. Whip or beat the mixture until froth. Whip until stiff peaks form:
4 egg whites
Whip the egg whites into the gelatin mixture until the mixture holds its shape.
Rinse a 1 qt mold with water and shake out the excess, then pour in the gelatin mixture. Refrigerate until set - about 4 hours.
Stir together:
3/4 cup plus 2 Tbs sugar
1 tsp grated lemon zest
Pour into a bowl:
1/4 cup cold water
Sprinkle over the top, using a larger amount if the fruit is very juicy:
1 Tbs unflavored gelatin
Let stand 5 minutes, then stir in until the gelatin is dissolved
1/4 cup boiling water
Stir in the sugar mixture until dissolved. Add:
1 cup crushed or pureed fruit
3 Tbs fresh lemon juice
Place the bowl in a larger bowl of ice water and chill until the gelatin is the thickness of unbeaten egg whites. Whip or beat the mixture until froth. Whip until stiff peaks form:
4 egg whites
Whip the egg whites into the gelatin mixture until the mixture holds its shape.
Rinse a 1 qt mold with water and shake out the excess, then pour in the gelatin mixture. Refrigerate until set - about 4 hours.
