| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Granulated sugar; superfine |
| 2/3 |
c |
Granulated sugar |
| 3 |
lg |
Eggs; whites of |
| 1 |
pn |
Salt |
| 1 |
c |
Heavy cream |
| 1/2 |
c |
No-sugar-added blackberry preserves |
| 1 |
ts |
Finely grated lime peel |
INSTRUCTIONS
Grease four 4-ounce ramekins; sprinkle with 1 tablespoon sugar. Cut four
11x8-1/2-inch sheets of wax paper; fold lengthwise in half; wrap,
folded-edge up, around ramekins to overlap on sides and extend 3 inches
above rims. Secure with tape. Beat egg whites and salt in medium-size bowl
with mixer at high speed until frothy; beat in 2/3 cup sugar until stiff,
glossy peaks form. Set meringue aside. Beat cream at high speed in second
medium-size bowl until soft peaks form; at low speed beat in preserves to
blend well. Fold cream and grated lime peel into meringue. Spoon mixture
into prepared ramekins; freeze for at least 2 hours or overnight until
firm. Serve after removing paper collars. Makes 4 servings.
REDBOOK, JUNE 1990
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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