Butter (for greasing)
1 x cup of water (240 ml)
2 white gelatin sheets, unsalted (24 g)
4 packages of frozen starfruit puree (400 g)
4 egg whites
1/3 cup granulated sugar (60 g)
Butter (for greasing)
1 x cup of water (240 ml)
2 white gelatin sheets, unsalted (24 g)
4 packages of frozen starfruit puree (400 g)
4 egg whites
1/3 cup granulated sugar (60 g)
Grease a 23 cm diameter hole with butter in the middle of a mold. Reserve
In a medium saucepan, sprinkle water over gelatin and let it hydrate for about 3 minutes
Bring to low heat, stirring constantly, until dissolved
Add starfruit puree and place the saucepan over an ice bath, stirring occasionally with a wooden spoon, until thicker
In a mixer, beat egg whites until foamy
Add granulated sugar and continue beating until stiff (about 2 minutes)
Gently fold in gelatin using a spatula or wooden spoon
Transfer to prepared mold, cover with plastic wrap, and refrigerate until firm (about 2 hours)
Unmold over a decorative plate and serve immediately
50 calories per serving
