Recipe - Passion Fruit Mousse With Rum Sauce

FOR THE MOUSSE
1 cup Pasion fruit juice (if using
frozen product, do not
dilute)
1 Envelope unflavored gelatin
stirred into 3 tbs warm
water
1 cn Condensed milk (14oz)
3 Egg whites

FOR THE SAUCE
1 tablespoon Dark brown sugar
One fourth cup Dark aromatic rum (Myers)
4 Passion fruits; pulp scooped
out
1/3 cup Passion fruit juice

Make the mousse: Place the juice in a sauce pan, add gelatin mixture and
heat, stirring until dissolved. Set pan in ice water and stir mixture until
it cools and begins to thicken. Stir in condensed milk and set aside. Beat
the egg whites to soft peaks and gently fold into the gelatin mixture.
Transfer to a serving bowl and refrigerate for several hours. Make the rum
sauce: Stir the sugar into the rum until dissolved. Stir in the fruit pulp
and juice. Spoon over cold mousse.

Nutritional info per serving: 218 cal; 6g pro, 35g carb, 4g fat (18%)

Source: Kitchen Tropicale, Miami Herald, 8/17/95 format by Lisa Crawford,
7/27/96
Posted to MMRecipes Digest V3 #334

From: Julie Bertholf jewel1@ix.netcom.com

Date: Thu, 5 Dec 1996 18:12:55 0800