| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Mike02 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Boiling water |
| 3 |
c |
Small-diced rhubarb stems |
| 2 |
c |
Sugar |
| 2 |
|
Envelopes Gelatin |
| 1/2 |
c |
Cold water |
| 1 |
c |
Heavy cream; whipped |
| 2 |
tb |
Kirschwasser liquor |
| 1 |
pt |
Strawberries; washed, hulled, |
|
|
And quartered |
|
|
Powdered sugar |
INSTRUCTIONS
Bring the water and sugar to a boil. Add the rhubarb and simmer until
tender. Dissolve the gelatin in cold water. Add the gelatin to the rhubarb
and stir. Cool for 10 minutes. Pour into individual oiled bombe molds.
Chill until firm, about 3 to 4 hours. Whip cream with kirsch. Unmold bombe
onto an individual serving dish and garnish with a dollop of the whipped
cream. Scatter berries around bombe and sprinkle with powdered sugar. This
recipe yields 6 to 8 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C16 broadcast 04-20-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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