(Frozen) Fruit Mousse

Fruit is a difficult one - you’re supposed to eat loads of lovely fruit for the vitamins, antioxidants and so on, but much of it is very high-FODMAP, and even having too much of the low-FODMAP fruits can mean you’re eating too much sugar. When I was discussing my diet plan with my gastro dietitian and told her I sometimes have a whole banana and a handful of raspberries with yoghurt for breakfast, she told me I need to half the fruit content - and no juice, of course! So I’m always cautious with fruit recipes - I make up for it by eating tonnes of veg at every opportunity instead, but occasionally it’s nice to let it all go and have a fruit mousse!
This recipe won’t set solid in the fridge so if you want it to be firm you’ll need to freeze it.
If you’re freezing it, remove from the freezer about half an hour before serving otherwise it’ll be rock solid! I will add another recipe which includes gelatine so that it does hold firm in the fridge… watch this space!

Equipment:

  • Stand mixer - you can get away with using a handheld electric mixer or, in a pinch, a hand whisk
  • Large mixing bowl

Ingredients:

  • 2 large or 3 medium egg whites
  • 250ml lactofree cream (read here on how to DIY)
  • 200ml fruit puree or compote (I make my own compote with a selection of low-FODMAP berries and some spices like a cinnamon stick in autumn or a few slices of ginger and sprigs of mint in summer)
  • 2-3 tbsp caster sugar

Method:

  • Whisk the egg whites in a stand mixer at medium-high speed
  • Meanwhile, beat the cream to soft peaks in separate bowl with a whisk or hand-mixer
  • Mix the fruit into the cream
  • When the egg whites hold soft peaks, add a tbsp at a time of sugar. Turn up to full speed for 2-5 mins or until glossy
  • Fold a spoonful at a time of the egg whites into the cream until it’s smooth and incorporated
  • Pour into moulds or leave in the bowl and refrigerate or freeze