Fruit Whip
Fruit Whip is a light cooked fruit mousse built on a nectar custard and lifted with whipped egg whites. The cornstarch-thickened base takes its flavor from peach, pear, apricot or tropical nectar, with lime juice and a pinch of ginger keeping the sweetness in check. Cooling the custard before folding in the meringue is the step that matters. If you use pear nectar, one drop of peppermint oil can replace the ginger.
Instructions
Put the ¾ cup of sugar, cornstarch, the first pinch of salt, ginger, egg yolks and lime juice in a saucepan. Beat them together until the mixture turns pale and creamy.
Beat in the fruit nectar until the mixture is smooth.
Set the pan over medium heat and bring it to a full boil, stirring constantly. Keep stirring especially hard towards the end, when the custard thickens and is most likely to catch on the bottom.
Stand the pan in a basin of cold water to cool the custard down.
In a clean bowl, beat the egg whites with the second pinch of salt and the cream of tartar. Sprinkle in the 3 tablespoons of sugar as you beat, and stop when the whites hold soft peaks.
Once the fruit custard is only lukewarm, gently fold in the whipped egg whites so you keep as much air as possible.
Spoon the mousse into stemmed glasses and chill in the refrigerator until set and cold. It is also very good half-frozen.
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