| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Spanish |
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Gelatin |
| 1/4 |
c |
Milk |
| 4 |
|
Egg, beaten |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Sugar |
| 2 |
c |
Scalded milk |
| 1 |
c |
Shredded coconut |
| 2 |
|
Egg whites |
| 1/2 |
ts |
Orange extract |
INSTRUCTIONS
Soften 1 tbsp. gelatin in 1/4 cup milk. Combine 4 beaten egg yolk,
1/4 tsp. salt, and 1/2 cup sugar in top of double boiler over hot
water. Add gelatin mixture. Add 2 cups scalded milk gradually,
stirring until a coating forms on spoon. Cool. Stir in 1 cup shredded
coconut into custard mixture. Fold 2 egg whites; beaten stiff and 1/2
tsp. orange extract. Rinse mold in cold water. Fill with custard;
refrigerate until firm. Remove from the mold. Garnish with coconut,
grated orange rind, or sections.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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