MAMEY MOUSSE
(8-10 servings)

Mamey Mousse.  The view is of the patio from the dining room of the Blue House

3 envelopes unflavored gelatin, softened in 3/4 cup cold water
2 cups boiling water
3 mamey fruits, peeled and pureed
2cups heavy cream
Confectioners' sugar
2 mamey fruits, peeled and cubed

When the gelatin has softened, mix it well with the boiling water to dissolve completely. Stir in the pureed mamey and let cool. Whip the cream with sugar to taste. Fold the cream into the gelatin mixture. Pour into a 2-quart ring mold and refrigerate until set. To serve, hold the mold over steam or dip it in hot water for a second to unmold easily. Turn out on a serving platter and fill the ring with the mamey cubes.

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