| 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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