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Ingredients
- Â Â a 10-oz package frzn raspberries in thawed light syrup
- 2 tsp cornstarch dissolved in 1 Tbsp. cool water
- 8 x passion fruit (available seasonally at specialty produce markets)
- 2Â 1/2 tsp unflavored gelatin
- 1/2 c. sugar
- 3 dsh yellow food coloring if (3 to 4) desired
- 3/4 c. well-chilled heavy cream
- 12 x raspberries for garnish
Directions
- In a blender puree the frzn raspberries with the syrup, strain the puree
- through a fine sieve into a saucepan, and stir in the cornstarch mix.
- Bring the mix to a boil over moderate heat, stirring, boil it, stirring, for 1 minute, and refrigerateit, covered partially, till it is cool.
- Halve the passion fruits over a sieve set over a bowl to catch any juices and scoop the seeds and pulp into the sieve. Scrape the seeds with a spatula till the juice and most of the pulp has been extracted and reserve 1/2 c. of the juice. In a small saucepan sprinkle the gelatin over moderate heat, stirring, till the gelatin is dissolved completely.
- Add in 1/3 c. water and the sugar, heat the mix, stirring, till the sugar is dissolved, and in a metal bowl combine well the gelatin mix, the reserved passion fruit juice, and the food coloring.
- In a bowl beat the cream till it holds soft peaks and reserve it. Refrigeratethe passion fruit mix set in a larger bowl of ice and cool water, stirring till it is the consistency of raw egg white and mix in the reserved whipped cream. Spoon the passion fruit mousse and the raspberry swirl mix decoratively into four 1 1/2-c. goblets, refrigerateovernight, and garnish them with the raspberries.
- Serves 4.
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