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Ingredients
ScaleNo serving count in the source — scale by factor
- white granulated sugar3/4 cup
- cornstarch4 tbsp
- salt1 pinch
- fine-ground ginger1 pinch
- egg yolks3
- lime juice, Juice of one small lime1 lime
- fruit nectar, Peach, pear, apricot, or tropical fruits2 cup
- egg whites3
- salt1 pinch
- cream of tartar1 pinch
- white granulated sugar3 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
In a saucepan, beat together the sugar, cornstarch, salt, ginger, 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 the pan in cold water.
Beat egg whites with salt and cream of tartar, sprinkling in the tablespoons of sugar, to form soft peaks.
When fruit mixture is lukewarm, gently fold in the whipped egg whites.
Transfer the mousse into stemmed glasses, and chill in the fridge.