| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces, Desserts |
15 |
Servings |
INGREDIENTS
| 2 |
c |
Whipping Cream |
| 1/3 |
c |
Icing Sugar |
| 1 |
tb |
Vanilla Extract |
| 2 |
tb |
Brandy |
| 2 |
tb |
Frangelico Liqueur |
| 1/4 |
c |
Sour Cream |
INSTRUCTIONS
Servings: 15
Chill beaters and a medium bowl until very cold. Place all ingredients in
bowl; beat with an electric mixer on medium-high speed until soft, loose
peaks form, 3 - 4 minutes. The cream should have a slightly runny,
cloud-like consistency that softly drapes over the bread pudding. Do not
overbeat. Cover tightly and refrigerate until served.
From The Gazette, 91/04/03.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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