Summer Fruit Mousse (Gluten free) recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
500 g (17 oz) 3 cups of mixed summer fruits (frozen or fresh)
100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar
The grated rind and juice of 1 lemon
2 tablespoons of gelatine, soaked in 3 tablespoons of boiling water until dissolved and clear; or vegetarian equivalent
200 ml (7 fl oz) 3 1/2 cup of coconut cream
200 ml (7 fl oz) 3 1/2 cup of soya cream
2 egg whites
100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar
The grated rind and juice of 1 lemon
2 tablespoons of gelatine, soaked in 3 tablespoons of boiling water until dissolved and clear; or vegetarian equivalent
200 ml (7 fl oz) 3 1/2 cup of coconut cream
200 ml (7 fl oz) 3 1/2 cup of soya cream
2 egg whites
for decoration
1 egg white
115 g (4 oz) 2/3 cup of fresh summer berries
Caster (superfine) sugar
115 g (4 oz) 2/3 cup of fresh summer berries
Caster (superfine) sugar
method
1. Put the fruit in a saucepan with the sugar, lemon rind and juice. Cook for 5 minutes or until just soft.
2. Add the gelatine and remove from the heat. sieve into a bowl and leave to cool.
3. When cool, place the fruit mixture in the refrigerator until it begins to set.
4. Fold in the coconut cream and soya cream.
5. Whisk the egg whites until stiff and then fold into the mousse with a metal spoon.
6. Spoon this into a pretty glass bowl and smooth over. Chill until set.
7. Decorate at the last minute. lightly whisk the egg white. discard half of it.
8. Dip the fresh fruit in the remaining egg white and then coat with sugar. Arrange on top of the mousse and serve.
2. Add the gelatine and remove from the heat. sieve into a bowl and leave to cool.
3. When cool, place the fruit mixture in the refrigerator until it begins to set.
4. Fold in the coconut cream and soya cream.
5. Whisk the egg whites until stiff and then fold into the mousse with a metal spoon.
6. Spoon this into a pretty glass bowl and smooth over. Chill until set.
7. Decorate at the last minute. lightly whisk the egg white. discard half of it.
8. Dip the fresh fruit in the remaining egg white and then coat with sugar. Arrange on top of the mousse and serve.
serving amount
serves 8
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