Recipe - Rum Butter

1 Envelope unflavored gelatin;
(about 1 tablespoon)
One fourth cup Light rum
1/3 cup Fresh lime juice; (about 2
limes)
1 tablespoon Fresh lemon juice
1 tablespoon Freshly grated lime zest
3 lg Eggs; separated, the
; whites at room
; temperature
One half cup Sugar
Three fourths cup Heavy cream
1 dr Green food coloring if
desired
1 Twists lime zest for garnish

In a small heavy saucepan sprinkle the gelatin over the rum and let it
soften for 1 minute. Stir in the lime juice, the lemon juice, the zest, the
yolks, and One fourth cup of the sugar, cook the mixture over moderately low heat,
stirring constantly, until it is thickened slightly and a candy thermometer
registers 175°F., and transfer it to a metal bowl set in a larger bowl
of ice and cold water. Let the mixture cool, stirring occasionally, until
it is cold and has the consistency of raw egg white, but do not let it set.

In a bowl beat the egg whites with a pinch of salt until they hold soft
peaks, beat in the remaining One fourth cup sugar, 1 tablespoon at a time, and
beat the whites until they just hold stiff peaks. Stir one fourth of the
whites into the lime mixture and fold in the remaining whites gently but
thoroughly.

In another bowl beat the cream until it just holds stiff peaks and fold it
into the lime mixture with the food coloring. Spoon the mousse into dessert
glasses and chill it, covered loosely with plastic wrap, for at least 1
hour and up to 24 hours. Garnish the desserts with the lime twists.

Serves 6.

Gourmet April 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.