INGREDIENTS
Water ¼ cup
Sugar 3 cups
Glucose 8 tbsp
Gelatin 2 tbsp
Egg whites 3
Cream of tartar ½ tsp
Mango purée 2 tbsp
Icing sugar ¼ cup
METHOD
• Line a 9″x9″ pan with foil paper (shiny side up) and grease with pan spray
• In a pan, make syrup with the water, sugar and glucose
• Prepare the gelatin according to package instructions and add to the syrup
• In a mixer, whisk the egg whites with the cream of tartar until stiff peaks form
• Add the syrup to the egg mixture all at once
• Add the purée and mix well
• Pour in the lined mold, sprinkle with icing sugar and let set
• Once set, cut to desired size
Recipe and image curtosey of St Anne’s Inn, Grafton, ON