Fruit Mousse

ITALIAN MERINGUE - recipe follows 8 oz.
HEAVY CREAM - cold 8 oz.
GELATIN 1/2 oz.
WATER 4 oz.
FRUIT PUREE - room temperature 16 oz.

METHOD:

1) Prepare an Italian Meringue:
8 oz. Sugar
2 oz. Water
4 oz. Egg Whites
1/2 tsp. Cream of Tartar
1/2 oz. Sugar
Cook sugar and water to 240F. Whip egg whites, cream of tartar, and 1/2 oz. sugar to soft peaks. Slowly add 240F degree sugar to the whipped egg whites. Continue whipping in a KitchenAid mixer until cool. Reserve 1/2 for the recipe! Save the remainder in the refrigerator for another mousse.

2) Whip the heavy cream until soft peak. Reserve in the refrigerator.

3) Bloom the gelatin in the 4 ounces of water for 5 minutes. Then place over a simmering water bath and stir until dissolved.

4) Place the fruit puree in a bowl. Add the gelatin mixture, and place over an ice water bath to slightly cool. Then fold-in the Italian meringue carefully. Then fold-in the whipped cream.

5) Pour into prepared forms or goblets.