Apple and Tamarillo Mousse RecipeOrigin: German Period: Traditional |
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The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal. Ingredients:
2 large tart apples, peeled cored and sliced 
Apple and Tamarillo Mousse Preparation:Method:Stew the apples and tamarillos in the wine until just tender and mushy. Allow to cool then force through a sieve. Add the sugar and lemon peel. Meanwhile, beat the egg whites to stiff peaks and then carefully fold into the apple mixture. Fill the whole into a buttered ovenproof dish, dust with 2 tablespoons sugar and slowly bake at 120°C for about half an hour. |
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