| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
|
Envelope unflavored gelatin |
| 1/4 |
c |
Cold water |
| 5 |
|
Eggs; separated |
| 3/4 |
c |
Fresh lemon juice |
| 2 |
ts |
Grated lemon rind |
| 1 1/2 |
c |
Sugar |
| 1 |
c |
Whipping cream |
| 1/2 |
c |
Sugar |
| 3 |
ts |
Cornstarch |
| 1/2 |
c |
Water |
| 3 |
tb |
Fresh lemon juice |
| 1 |
ts |
Grated lemon rind |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Dry white wine |
INSTRUCTIONS
WINE SAUCE
Sprinkle gelatin over cold water to soften. Mix egg yolks with lemon
juice, rind and 3/4 cup sugar. Place in double boiler over boiling water
and cook, stirring constantly, until lemon mixture is slightly thickened
(about 8 minutes). Remove from heat and stir in gelatin until dissolved.
Chill 30 to 40 minutes or until mixture mounds slightly when dropped from
spoon. Beat egg whites until they begin to hold their shape. Gradually add
remaining 3/4 cup sugar. Beat until stiff. Beat cream until stiff. Fold egg
whites and cream into yolk mixture until no white streaks remain. Pour into
a 2 quart souffl. dish and chill 4 or more hours. Serve with wine sauce.
Wine sauce: In a small saucepan, mix together sugar and cornstarch. Stir
in water, lemon juice and rind until smooth. Add butter. Bring to a
boil,lower heat and cook until thickened (about 3 minutes). Remove from
heat and stir in wine. Chill, stirring occasionally. Yield: 8 to 10
servings.
BARBARA MILLS (MRS. DENNIS)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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