Recipe for July 2008
Frozen Mamey Sapote Mousse
(Pouteria sapota)
Pouteria Sapota - Native to the seasonally dry forests of Mexico and Central America, the mamey sapote in its natural state forms a tall, stately tree with a large spreading canopy. Fruit are borne directly on the thick twigs and branches of the canopy, have an oval or football shape and are brown with red to salmon-colored flesh. The pulp of sapote fruits is eaten fresh directly from the fruit. Fresh frozen pulp is also used as an ingredient in milkshakes, yoghurt, ice cream and other desserts and to prepare jellies and conserves.
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Ingredients
- 1 cup mamey pulp
- ¾ cup sugar
- 1 envelope gelatin
- ½ cup cold water
- ½ cup boiling water
- 2 cups heavy cream
- ½ tsp salt
Method
- Rub fruit through a sieve or put through a food mill to remove any fiber
- Mix sugar and salt with fruit pulp
- Soak gelatin in cold water, then dissolve in the boiling water
- Blend with fruit mixture
- Chill until mixture thickens, then whip until light
- Whip the heavy cream until stiff and fold into mamey mixture
- Freeze
Next recipe in August 2008.
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