| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Niger |
Toohot02 |
6 |
servings |
INGREDIENTS
| 2 |
pk |
Unflavored gelatin -; (1/2 oz) |
| 1 1/2 |
c |
Water |
| 1 |
c |
Sugar |
|
|
Zest of 1 lemon; removed in strips |
|
|
Juice of 1 lemon |
| 2 |
c |
Champagne |
| 1 |
c |
Fresh raspberries |
| 6 |
sm |
Mint sprigs |
INSTRUCTIONS
In a small bowl, soften the gelatin in 3 tablespoons of the water. In
a saucepan, heat the remaining water over low heat and add the
gelatin. Stir until the gelatin dissolves and add the sugar, lemon
zest, and juice. Heat to just below the boil and remove from the
heat. Cover and let steep for 20 minutes. Strain the liquid through a
fine sieve into a shallow metal bowl. Discard the lemon zest and
leave the liquid to cool. Watch it carefully and, when it is quite
cool and just about to set, stir in the champagne. Pour into
perfectly clean tall champagne flutes and drop a few raspberries into
each. Chill until cold and serve, garnished with a few more
raspberries and a sprig of mint. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6253 broadcast
05-14-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-26-1998
Recipe by: Susan Feniger and Mary Sue Milliken
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