| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Heirloom |
10 |
Servings |
INGREDIENTS
| 4 |
ts |
Plain gelatin |
| 2 |
tb |
Cold water |
| 1/2 |
c |
Boiling water |
| 1 |
c |
White sugar |
| 1 |
c |
Grape juice |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Orange juice |
| 2 |
|
Egg, whites |
| 3/4 |
c |
Whipping cream |
INSTRUCTIONS
Let gelatin stand in cold water until soft, then dissolve in boiling water.
Add sugar and fruit juices, and chill until mixture begins to set. Beat
until frothy. Whisk in the stiffly beaten egg whites and beat mixture
until almost firm. Fold in the whipped cream. Pile in sherbet glasses.
Garnish with whipped cream topped with a candied violet or sprinkled with
mauve trimettes. Makes 10 to 12 servings. Source: Heritage Recipes ch.
Posted to MM-Recipes Digest V3 #264
Date: Thu, 26 Sep 1996 17:57:33 -0400
From: Cindy J Hartlin <chartlin@total.net>
A Message from our Provider:
“Worry is the darkroom in which negatives can develop.”