SPICY PRUNE FROTH
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Pour 3 tablespoons of the prune juice into a mixing bowl. Add the gelatine and stir round. Stand for 5 minutes to soften. Melt, uncovered, on Defrost for 2½ minutes. Set it aside.
- Pour the remaining prune juice into a large jug and add the cinnamon stick, star anise and marmalade.
- Heat, uncovered, on Full for 6 - 8 minutes or until the liquid just begins to bubble. Gently beat in the dissolved gelatine. Strain into a bowl.
- Cover with a plate and allow to cool, then chill until just beginning to thicken and set. Whisk the egg whites and salt until stiff.
- Beat half into the part-set prune jelly, then fold in the remaining whites thoroughly with large spatula.
- Spoon into four glass dishes, cover loosely and allow to set for several hours in the refrigerator.
- Decorate each with cream and dust with cinnamon, Before serving.
INGREDIENTS
- 2 tablespoons fine-shred orange marmalade
- 500 ml prune juice
- 1 tablespoon powdered gelatine
- 3 in piece cinnamon stick
- 2 star anise
- 2 large egg whites
- A pinch of salt
- 2 tablespoons whipped cream
- Ground cinnamon
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