| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 5 |
|
-(up to) |
| 6 |
|
Navel oranges |
| 2 1/2 |
c |
Sugar |
| 1 |
qt |
Orange juice |
| 2 |
|
Egg whites; beat into foam w/: |
| 1/8 |
ts |
Salt |
| 1 |
c |
Iced orange liqueur (2 hrs. in freezer) |
INSTRUCTIONS
From: "Erik. A Speckman" <especkma@reed.edu>
Date: Thu, 22 Jul 1993 21:14:16 -0700 (PDT)
from _The Way to Cook_ Pulverize one half the zest (reserve rest to be
candied, if desired) with 1 cup of the sugar in food processor for 2 min.,
then add 1 1/2 cups of the juice and pulverize 2 min. more. In pan, combine
zest with remaining sugar, bring to simmer and swirl pan until sugar
dissolves. Remove from heat. Add remaining juice, and chill. Whisk in egg
whites and freeze according to instructions. Pour a big spoonful of iced
orange liqueur over each serving.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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