| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 7 |
tb |
Granulated sugar |
| 1 |
tb |
Unflavored gelatin |
| 1 1/2 |
c |
Pumpkin puree |
| 3/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Freshly grated ginger |
| 1/4 |
ts |
Grated nutmeg |
| 1 |
c |
Heavy cream |
|
|
Minced crystalized ginger (garnish) |
INSTRUCTIONS
From: hammond@odin.scd.ucar.edu (Steve Hammond)
Date: Thu, 14 Oct 1993 19:41:12 GMT
from Rosso & Lukin, "The Silver Palate Cookbook", Workman, NY, 1982.
1. beat eggs with sugar until mix is light colored and thick. Add gelatin
and beat to blend well. Mix in pumpkin puree and spices and chill mixture
until it begins to set up.
2. whip cream into soft peaks; fold in pumpkin mixture. Pour into 4-6
dessert dishes.
3. chill for 4 hours. Before serving, garnish with crystalized ginger
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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