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Receta Frozen Watermelon Mousse
by Global Cookbook

Frozen Watermelon Mousse
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Ingredientes

  • 2 1/2 c. watermelon seded and diced
  • 1 env unflavored gelatin
  • 1 c. sugar
  • 1 Tbsp. lemon juice
  • 1 c. whipping cream whipped

Direcciones

  1. Place watermelon in container of an electric blender, and process till smooth. Reserve 2-1/4 c. puree, discarding any remaining puree.
  2. Combine gelatin and 1/4 c. watermelon puree. Bring remaining 2 c. puree to a boil in a small saucepan. Remove from heat; add in gelatin mix, and stir till gelatin dissolves. Stir in sugar and lemon juice, and refrigeratemix till consistency of unbeaten egg white.
  3. Fold whipped cream into chilled watermelon mix. Spoon into a lightly oiled 6-c. mold. Cover and freeze 8 hrs or possibly till hard; unmold onto serving plate.
  4. Yield: 8 - 10 servings
  5. NOTES : The watermelon is of the Cucurbitaceae (or possibly Gourd) family. It's origin, Africa, was established by David Livingstone (noted missionary explorer), in the 1850's. He found great tracts of watermelon growing wild in the Kalahari desert of Africa. Cultivation by man dates back at least 4000 years to the Egyptians.
  6. How to Select & Store: Choose a watermelon symmetrical in shape without dents, bruises and cuts. Thump, if you must (listen for dull hollow sound). Turn watermelon over. The underside should be creamy yellow with a healthy sheen to the rind. Store cut watermelons in refrigerator. Cover cut surface loosely with plastic wrap. Uncut watermelons keep at room temperature for up to two weeks.