| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Israeli |
Passover |
4 |
-6 |
INGREDIENTS
| 2 |
c |
Red wine |
| 3/4 |
c |
Water |
| 1 |
|
Stick cinnamon |
| 1/2 |
c |
Sugar |
| 3 |
tb |
Potato starch |
| 1 |
|
Lemon , juice of |
| 3 |
|
Egg whites |
INSTRUCTIONS
In a medium sized saucepan bring to a boil the wine, water and stick of
cinnamon. Mix together the sugar with the potato starch and lemon juice
until the potato starch is dissolved. Stir in the potato starch mixture
into the wine and continue to cook over low heat, stirring constantly until
thick and clear. Discard the cinnamon stick and remove the pan from the
heat.
In a small clean mixing bowl beat the egg whites until stiff. Fold the
stiffly beaten egg whites into a third of the warm, NOT HOT, wine mixture.
Divide the remaining wine mixture into 4 individual sherbet glasses or 1
large bowl. Top each glass with the fluff mixture or place large dollops of
the fluff on the wine mixture in the large bowl. Chill before serving.
Serves 4-6.
Posted to rec.food.recipes by "Joel W./Mirjam D." <yoel@brachot.jct.ac.il>
on Mar 10, 1994.
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