Cookbook:Fruit Whip

| Dessert

Fruit mixture

 * ¾ cup white granulated sugar
 * 4 Tbsp cornstarch
 * 1 pinch each of salt
 * 1 pinch fine-ground ginger
 * 3 egg yolks
 * Juice of 1 small lime
 * 2 cups fruit nectar (peach, pear, apricot, or tropical fruits)

Whipped egg whites

 * 3 egg whites
 * 1 pinch salt
 * 1 pinch cream of tartar
 * 3 Tbsp white granulated sugar

Procedure

 * 1) In a saucepan, beat together the sugar, cornstarch, salt, ginger, yolks, and lime juice until pale and creamy.
 * 2) Beat in fruit nectar.
 * 3) Bring to a full boil over medium heat, stirring constantly, especially towards the end.
 * 4) Cool the pan in cold water.
 * 5) Beat egg whites with salt and cream of tartar, sprinkling in the tablespoons of sugar, to form soft peaks.
 * 6) When fruit mixture is lukewarm, gently fold in the whipped egg whites.
 * 7) Transfer the mousse into stemmed glasses, and chill in the fridge.

Notes, tips, and variations

 * This dessert is excellent half-frozen.
 * If pear nectar is used, try substituting one drop of peppermint oil for the ginger.