( SERVES 6 )
This recipe is a cross between a mousse and a soufflé.
- First prepare an 18cm soufflé dish. Cut a piece of foil or waxed paper to fit around the dish, allowing a 3cm overlap. Fold in half lengthwise. Wrap around the outside of the dish, allowing it to extend above the rim to form a collar. Tie to secure.
- Place the tamarillos in a blender or food processor with the first ½ cup of sugar. Process until smooth then sieve the mixture. Stir in the port. Soften the gelatine in a little water then dissolve over hot water. Add to the tamarillo mixture. Refrigerate, until beginning to set.
- Whip the egg whites, until fluffy. Gradually beat in the caster sugar until thick and shiny. Gradually fold into the purée. Whip the cream and fold into the mixture.Pour into the prepared dish and refrigerate, until set.