| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Japanese |
Dessert |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 1/2 |
c |
Water |
| 1 |
tb |
Green tea powder |
| 3 |
dr |
Green food coloring; more or less |
| 1 |
c |
Whipping cream; whipped |
| 2 |
|
Egg whites |
| 2 |
tb |
Sugar |
INSTRUCTIONS
From: lezliel@farallon.com (Lezlie Lee)
Date: Fri, 30 Dec 1994 16:20:42 GMT
From Kuwako Takahashi, The Joy of Japanese Cooking [ISBN 0-87040-588-8]:
Boil the sugar and water to make a syrup. In a bowl, mix green tea powder
with syrup, beating well to dissove. Cool. Cover the bowl and freeze for
3 hours, or until it has frozen to about an inch from the sides of the
bowl. Remove from freezer and beat the mixture to break it up. Return to
the freezer until it has frozen to about an inch from the sides of the
bowl, remove and beat the mixture again. Put it back in the freezer until
it is the consistency of sherbet, then add the whipped whipping cream and
mix well. Add green food color. Freeze for an hour. Beat the egg whites
until stiff, sprinkle in the 2 tablespoons sugar, and beat well. Combine
with frozen tea mixture, and then return the whole thing to the freezer and
freeze until serving time.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”