| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
California |
Dessert |
8 |
Servings |
INGREDIENTS
| 5 |
oz |
White chocolate |
| 3 |
|
Egg yolks |
| 4 |
tb |
Sugar |
| 1/3 |
c |
Frangelico |
| 2 |
tb |
Lemon juice (fresh squeezed) |
| 2 |
|
Clear gelatin sheets |
| 1/4 |
c |
Water |
| 3 |
c |
Heavy cream; whipped |
INSTRUCTIONS
From: Karen.Mintzias@f125.n102.z1.calcom.socal.com (Karen Mintzias)
Date: Tue, 05 Oct 1993 22:09:38 -0800
In the top of a simmering double boiler place the white chocolate and melt
it. Keep it warm. In the top of another simmering double boiler place the
white chocolate and melt it. Keep it warm. Add the melted chocolate to the
egg yolk and stir it in.
In another small saucepan place the gelatin and the water. Heat them
slightly and mix them together so that the gelatin is totally dissolved.
Let the mixture cool to room temperature. Add it to the egg-yolk-chocolate
mixture and stir it in well. Carefully fold the whipped cream into the
mixture. Place the mousse in the refrigerator for 1 hour, or until it is
firm.
From: Sausalito South - Manhattan Beach, California Southern California
Beach Recipe - ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
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