| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 1/3 |
c |
Sugar |
| 2 |
|
Egg whites |
| 3 |
c |
Whipping cream or creme fraiche |
| 3 |
tb |
Grand Marnier |
| 2 |
tb |
Candied orange peel; chopped |
| 5 |
|
Passion fruit |
| 3 |
tb |
Sugar |
| 1/2 |
c |
Water |
INSTRUCTIONS
SAUCE
This is one of my favorite frozen recipes. It's from a book I purchased
eons ago called Creative Cuisine.I have made some changes to the original
recipe.
Dissolve sugar in water and cook stirring until sugar is dissolved.Cook to
a heavy syrup. While it's cooking, whip egg whites until they form soft
peaks.( I do it in my electric beater) Now start pouring the hot syrup into
the whites, always beating.Keep whipping until cool. Stir in the orange
rind. Whip the cream in a bowl over a bowl of ice to make a chantilly.Add
the Grand Marnier and fold it into the cold meringue. Line an oblong loaf
cake pan ( medium size) with parchment in such a way that it overlaps the
edges. Spoon mixture into prepared pan and tap it against the counter.
Cover with the paper that is hanging to the outside. Freeze. Make a very
lifht syrup with the 3 T sugar and water. Stir in rhe pulp and seeds of the
passion fruit.Chill.Reheat before serving. About 45 minutes before serving,
unmold ice cream and leave it in the refrigerator. Serve topped with the
warm sauce. Any other fruit sauce is great over this dessert. You can add
ground nuts to the ice cream,instead of the orange rind.Just use your
imagination. Posted to MC-Recipe Digest V1 #739 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Aug 13, 1997
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