| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 7 |
|
Leaves unflavored gelatin |
| 1/2 |
c |
Water |
| 6 |
|
Eggs |
| 5 1/2 |
c |
Fresh whipping cream |
| 1 |
|
Angel cake; whole |
| 1 1/2 |
c |
Sugar |
| 2 |
tb |
Rum or orange liqueur |
| 3/4 |
c |
Lemon juice |
INSTRUCTIONS
1. Line a spring form pan with parchment paper.
2. Place a very thin layer of the angel cake or any other left over white
cake in the pan.
3. Sprinkle with the rum or liqueur. Chill.
4. Dissolve the gelatin in the water.
5. Whip the egg yolks with half the sugar until lemon colored. Stir in
gelatine and lemon juice whipping. Chill while you prepare the cream.
6. Whip cream and then add half the sugar to make chantilly. Stir into
lemon gelatin mixture. Chill 1 hour.
7. Whip egg whites until they form soft peaks. Slowly fold them into lemon
mixture.
8. Pour mixture into prepared pan. Freeze.
9. Get pie out of freezer into the refrigerator 6 hours before serving or
let stand at room temperature ( summer ) 1 hour before serving
Posted by Miriam Podcameni Posvolsky Rio de Janeiro
Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #688 by
Leon & Miriam Posvolsky <miriamp@pobox.com> on Jul 24, 1997
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