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Passion Fruit Mousse, Salad, Cabbage

August 05, 1993|ROSE DOSTI

DEAR SOS: While visiting my daughter and son-in-law in Hawaii I was treated to a wonderful dinner at Tripton's American Cafe in Honolulu. Could you possibly obtain the recipe for the restaurant's frozen passion fruit mousse? It was rich and creamy but very light. This could be a versatile base for any flavor dessert--and such an impressive one. --DORIS

DEAR DORIS: You're absolutely right about its versatility. Try it using the equivalent amount of any fruit juice. Nectars, such as apricot or peach, also can be substituted.

TRIPTON'S PASSION FRUIT MOUSSE 4 large eggs, separated Sugar 1/2 cup fresh passion fruit juice Dash salt 1 1/2 cups heavy whipping cream Vanilla Wafer Crust Raspberry Sauce

Beat egg yolks in small bowl of electric mixer until pale in color. Add 1/2 cup sugar and beat at high speed 2 minutes. On low speed, gradually add passion fruit juice and beat only until smooth. Remove from mixer and set aside.

In another bowl, with clean beaters, beat egg whites with salt until they hold soft shape. Reduce speed to moderate and gradually add 1 cup sugar, 1 to 2 tablespoons at time. Increase speed to high and continue to beat until thick and marshmallow-like in consistency, but not stiff.

In chilled bowl with chilled beaters, whip cream until firm but not stiff. Fold egg yolk mixture into egg white mixture, then add egg mixture to whipped cream. Turn into Vanilla Wafer Crust and freeze overnight or up to 2 weeks. Serve with Raspberry Sauce. Makes 8 servings.

Each serving contains about: 679 calories; 304 mg sodium; 216 mg cholesterol; 38 grams fat; 82 grams carbohydrates; 7 grams protein; 0.83 gram fiber.

Vanilla Wafer Crust 1/2 cup butter 1 (12-ounce) box vanilla wafers

Butter sides (only) of 9x3-inch springform pan. Crush wafers in food processor fitted with metal blade to make 3 1/4 cups crumbs. Melt remaining butter and add to crumbs.

Mix thoroughly using fingers, until butter is well incorporated with crumbs. Press firm layer on sides of pan to top of rim. Then layer remaining crumbs on bottom of pan. Refrigerate until ready to use.

Raspberry Sauce 1 (10-ounce) package frozen raspberries, thawed Kirsch or orange-flavored liqueur

Puree raspberries in blender or food processor. Strain to remove seeds. Serve plain, or add small amount of Kirsch or orange-flavored liqueur to taste to puree.

DEAR SOS: I can't find my favorite chicken salad recipe, the one from the now-closed Scandia restaurant. It had a mango-chutney yogurt dressing with cantaloupe and grapes. --CATHY

DEAR CATHY: We can't find the recipe either. Meanwhile, here's a facsimile, hoping that a reader will come to our rescue. We loved the recipe too.

MAKE-BELIEVE SCANDIA CHICKEN SALAD 5 cups diced cooked chicken 2 cups cantaloupe cubes 1 cup grapes 1/2 cup diced celery 1 cup sour cream 1 cup yogurt 2 tablespoons curry powder 1/4 cup mango chutney

Combine chicken, cantaloupe, grapes and celery in large bowl. In small bowl, mix together sour cream, yogurt, curry powder and chutney. Blend dressing into chicken mixture. Cover and chill until ready to toss and serve. Makes 6 servings.

Each serving contains about: 259 calories; 247 mg sodium; 80 mg cholesterol; 9 grams fat; 20 grams carbohydrates; 25 grams protein; 0.39 gram fiber.

DEAR SOS: Several years ago you published a recipe for the now-closed Gorky's sweet-and-sour stuffed cabbage. I have lost the recipe and need your help. --PHYLLIS

DEAR PHYLLIS: Now that it's closed, we've received several requests for Gorky's stuffed cabbage recipes.

GORKY'S STUFFED SWEET-AND-SOUR CABBAGE 1 large or 2 medium cabbages with extra-large leaves 1 1/2 pounds ground beef 2 cups cooked rice 2 eggs, slightly beaten 1 cup chopped onions 1 cup grated carrots 1 teaspoon salt 1/4 teaspoon black pepper Sweet-Sour Sauce

Boil cabbage in water to halfway cover cabbage until tender but not soft, about 30 to 40 minutes, depending on size of cabbage. Cool, core and carefully separate leaves. Set aside.

Combine beef, rice, eggs, onions, carrots, salt and pepper. Mix well. Roll filling into 8 balls. Place each ball on lower 1/3 of large cabbage leaf. Tuck in sides and bottom of cabbage and place, seam-side-down, in oven-proof baking dish.

Pour Sweet-Sour Sauce over cabbage rolls. Cover with foil and bake at 350 degrees 30 minutes. Uncover and bake 10 minutes longer or until slightly browned. Makes 8 rolls.

Each cabbage roll, with sauce, contains about: 535 calories; 746 mg sodium; 101 mg cholesterol; 15 grams fat; 82 grams carbohydrates; 19 grams protein; 2.12 grams fiber.

Sweet-Sour Sauce 2 (8-ounce) cans tomato sauce 1 1/2 cups water 3/4 cup apple cider vinegar 1 cup brown sugar, packed

Combine tomato sauce, water, vinegar and brown sugar (can use less to taste) in saucepan. Bring to boil, reduce heat and simmer 10 minutes to reduce until slightly thickened.

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