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Yogurt ring with tropical fruit
175ml/6fl oz tropical fruit juice
1 tablespoon powdered gelatine
3 egg whites
150g/5oz low-fat Greek-style
jinely grated zest of 1 lime
For the filling
2 kiwi fruit
12 cape gooseberries
juice of 1 lime
• Put the fruit juice in a saucepan and sprinkle the gelatine over. Heat
gently until the gelatine has dissolved.
• Whisk the egg whites in a bowl until they hold stiff peaks. Continue
whisking hard, while gradually adding the yogurt and lime zest.
Continue whisking hard, and pour in the hot gelatine mixture. Mix in
well, and quickly pour the mixture into a 1.5-litre/21⁄2pt ring mould. Chill
the mould iuntil set. The mixture will separate into two layers.
• For the filling, halve, stone, peel and dice the mango. Peel and slice the
kiwi fruit. Remove the outer leaves from the gooseberries and cut in half.
Toss all the fruits together, and stir in the lime juice.
• To serve, run a knife around the edge of the ring to loosen the mixture.
Dip the mould quickly into cold water, then invert onto a serving plate.
Spoon all the fruit into the centre of the ring, and serve immediately.
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