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Fruit Whip

List of Ingredients







16 oz. can fruit cocktail, drained, reserving juice
1 cup orange juice
3 packages orange gelatin
1 lemon, zested and juiced
1 teaspoon vanilla
2 egg whites (see note)






Recipe




Combine reserved fruit cocktail liquid with half of orange juice and
bring to a boil in a medium saucepan over medium heat. Stir in
gelatin until completely dissolved. Add lemon zest, lemon juice,
remaining orange juice and vanilla to the gelatin. Chill for about 1
hour, or until partially set.

Add egg whites (see NOTE) and beat until doubled in size and
creamy, 5 to 7 minutes.

In a medium serving bowl, spread half the fruit cocktail. Top with
the gelatin mixture and chill until firm, about 2 hours. Spread the
remaining fruit on top before serving.

NOTE: Follow these steps for salmonella-safe egg whites:

Place egg whites in a medium stainless steel bowl. For each
white, add 1 tablespoon sugar, 1/2 teaspoon water, and 1/16
teaspoon cream of tartar. With a wooden or plastic spoon, stir
gently, breaking up egg whites, but not raising any foam. Set
aside.

In medium skillet, heat 1 inch of water to a simmer and remove
from heat. Place the bowl in the hot water and begin stirring and
scraping constantly with a heat-resistant rubber spatula to
prevent overheating. After 1 minute of constant stirring, remove
bowl from hot water and check temperature with a quick-read
kitchen thermometer (tilt bowl if necessary to have about 2
inches of white covering thermometer stem).

Temperature must be 160°F. If not, place the bowl back in the
hot water and resume scraping in 15-second increments until the
temperature reaches 160°F. Rinse off the thermometer in the hot
pan water between each use; cool before reusing.