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Ingredients

Directions

  • Soak the gelatin in cold water to cover and set aside to soften.

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  • Heat half the fruit puree.

  • Squeeze excess water from the gelatin and add the gelatin to the puree.

  • Mix in the remaining puree and allow the mixture to cool. Stir often to prevent it from setting unevenly.

  • Cook the sugar, corn syrup, and cold water to soft ball stage.

  • Prepare an Italian meringue with the egg whites and cooked sugar.

  • Fold the meringue into the puree.

  • Whip the cream to soft peaks.

  • Fold the cream into the meringue mixture.

  • Pipe into molds and chill.

Cook's Notes

1 and 1/3 batches made enough to fill 2 each 4", 6" and 9" rings 1" high with some leftover.

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