| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
English |
4 |
Servings |
INGREDIENTS
| 1 |
|
Lemon jelly |
|
|
Grated rind and |
|
|
Juice of 2 lemons |
| 4 |
md |
Eggs, separated |
| 4 |
oz |
Caster sugar |
| 1/4 |
pt |
Hot water |
INSTRUCTIONS
Dissolve the jelly in the 1/4 pint hot water and add the grated rind
and juice of the lemons. Set aside until the jelly begins to
thicken. Separate the yolks and whites of the eggs. Whisk the yolks
with the sugar until light in colour. Add the jelly mixture and mix
well. Wisk the egg whites until they are thick and stand in peaks
When the egg and jelly mixture begins to set, fold in the egg
whites. Pour into a glass serving dish and stand aside to set.
Decorate with whorls of whipped cream and refrigerate until
required.
Posted to MM-Recipes Digest V3 #246
Date: Mon, 9 Sep 1996 18:08:57 +0000
From: "ray.watson" <ray.watson@ukonline.co.uk>
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”