| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits, Dairy |
|
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 1 |
|
Envelope unflavored gelatin |
| 2 |
tb |
Lemon juice |
| 6 |
|
Egg yolks |
| 1/3 |
c |
Honey |
| 1 |
c |
Pureed fruit; *see notes |
| 2 |
tb |
Grand Marnier liqueur |
| 6 |
|
Egg whites; beaten stiff |
| 1 |
c |
Heavy cream; whipped Garnish– |
|
|
Fresh fruits and mint sprigs |
INSTRUCTIONS
Prepare 1-quart souffle dish with collar. Soften gelatin in lemon juice. In
the top of a double boiler, beat egg yolks and honey until smooth and
thick. Place over hot water, add softened gelatin, and continue to beat.
Add fruit puree and liqueur and stir until mixture thickens. Cool.
Fold in egg whites, then whipped cream. Spoon into prepared souffle dish
and chill for at least four hours. When ready to serve, remove collar and
garnish with fruit.
Yield: 4-6 servings.
Recipe By : COOKING RIGHT SHOW #CR9725
Posted to EAT-L Digest 4 October 96
Date: Sat, 5 Oct 1996 09:08:44 -0400
From: Bill Spalding <billspa@ICANECT.NET>
NOTES : *strawberries, raspberries, peaches, apricots or any seasonal fruit
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