| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bavarian | Frozen, Desserts | 8 | Servings |
INGREDIENTS
| 1 1/2 | tb | Unflavored gelatin |
| 1/4 | c | Cold water |
| 2 | c | Milk |
| 2 | Eggs; seperated | |
| 3/4 | c | Sugar |
| 1 | ts | Lemon juice |
| 1 | c | Raspberries |
| 1/2 | c | Heavy cream; whipped |
INSTRUCTIONS
Soften gelatin in water 5 minutes. Scald milk, add gelatin and stir until disolved. Mix egg yolks with sugar and add hot milk gradually. Cook over boiling water 3 minutes until mixture coats a spoon. Remove from heat and chill. When mixture begins to thicken add lemon juice and raspberries. Fold in stiffly beaten egg whites and whipped cream. Pour into spring-form pan and chill until firm. Unmold and serve in slices like cake. Recipe by: Sarah Elizabeth Barton-Mother Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Jul 23, 1997
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