marsha-tbay
Well-known member
A frothy fluff of a dessert. The fruit may be frozen days or even months ahead, then whipped with the egg white and touch of honey the day of serving.
1 nectarine
1/2 c orange juice, freshly squeezed preferred
1 banana, sliced
1 egg white
1 tsp honey
a few drops of lemon juice
1 tbsp Creme de Cassis (opt)
Drop the nectarine into boiling water to cover for 30 seconds or until the skin is softened. (This will take longer for unripe fruit.) Cool under running water, peel off skin and slice fruit
In a food processor or in batches in a blender, puree the orange juice, banana and nectarine. Freeze until firm at least 3 hours. (Fruit may be kept frozen up to 5 to 6 months.)
Soften the frozen fruit at room temp. for about 1 hr. or until it can be roughly broken up with a knife.
Combine the fruit with egg white, honey, lemon juice and liquer in a food processor or in a bowl with a hand-held mixer.). Beat for 2-3 mins.(longer for a hand-held mixer), or until frothy and doubled in volume. Iced mousse is now ready to serve or may be kept chilled (not frozen) for up to 24 hours.
1 nectarine
1/2 c orange juice, freshly squeezed preferred
1 banana, sliced
1 egg white
1 tsp honey
a few drops of lemon juice
1 tbsp Creme de Cassis (opt)
Drop the nectarine into boiling water to cover for 30 seconds or until the skin is softened. (This will take longer for unripe fruit.) Cool under running water, peel off skin and slice fruit
In a food processor or in batches in a blender, puree the orange juice, banana and nectarine. Freeze until firm at least 3 hours. (Fruit may be kept frozen up to 5 to 6 months.)
Soften the frozen fruit at room temp. for about 1 hr. or until it can be roughly broken up with a knife.
Combine the fruit with egg white, honey, lemon juice and liquer in a food processor or in a bowl with a hand-held mixer.). Beat for 2-3 mins.(longer for a hand-held mixer), or until frothy and doubled in volume. Iced mousse is now ready to serve or may be kept chilled (not frozen) for up to 24 hours.