->Mango Mousse 01 <-

4 eggs, separated

1/3 cup fresh lime juice

2/3 cup sugar

1 cup mango puree (about 1 ripe mango)

1 tablespoon rum

1 cup heavy cream

pinch salt

pinch nutmeg

Combine egg yolks and lime juice in the top of a double boiler.

Gradually beat in the sugar. Cook over simmering water, stirring

slowly, until the mixture thickens enough to coat a spoon. This

may take 15 - 20 Minutes. When the mixture has thickened, remove

it from the heat and stir in the mango puree and the Rum. Allow

to cool for 2 hours in the refrigerator. You can speed up the

cooling by placing the mixture in a metal bowl set inside a larger

one filled with ice.

Whip the cream. Whip the egg whites with a pinch of salt until

stiff and still glossy, but not dry. Fold the egg whites into the

mango custard, and then fold in the whipped cream. Pour into a 4

- cup souffle dish ( or individual sundae glasses ), sprinkle with

nutmeg, and freeze for at least 4 hours.

Allow to stand at room temperature for 5 - 10 minutes before serving.