500 ml fruit puree
4 eggs (separated)
100 gm sugar
8 gelatine leaves
250 ml whipped cream
Place the yolks and sugar into a bowl and mix well
Bring the fruit puree to the boil emper the egg mixture by slowly adding half the hot puree to it while constantly stirring. Place the gelatine sheets in cold water to soften; remove the gelatine sheets from the water and squeeze dry and add to the warm mixture, stir until the gelatine is fully melted/dissolved. Place the saucepan in an ice bath and cool the mixture to room temperature – approx. 18°C (If the mixture cools below this temperature, the gelatine will begin to set and will not fold smoothly into the whipped cream) Whip the cream to medium peaks and fold it into the gelatine mixture. If whipped egg whites are also being incorporated, fold them into the sauce alternately with any desired flavouring. Use as directed to fill cakes, or mould and chill.
note :If cooling down a liquid in a bowl over ice, sprinkle salt over the ice, it will intensify the coldness and stop the ice from melting so fast, thus cooling down your liquid much quicker.
Fruit essences, juice reduction or liqueurs can also be added to this recipe to increase or add flavour (but no more than 100 ml or it may not set).