CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Desserts, Silvia |
6 |
Servings |
INGREDIENTS
4 |
|
Eggs; Separated |
4 |
oz |
Castor Sugar |
4 |
tb |
Lemon Juice |
|
|
Rind Of 1 Lemon; Finely Grated |
1 |
tb |
Powdered Gelatine ( 1/2 Oz.) |
3 |
tb |
Cold Water |
1/4 |
pt |
Double Cream |
|
|
Angelica; To Decorate |
INSTRUCTIONS
Beat egg yolks with a rotary or electric beater until thick and pale.
Gradually beat in castor sugar, then lemon juice and rind. Cook slowly in
the top of a double boiler (or in a heatproof bowl placed in a pan of hot
but not boiling water), whisking continuously until mixture thickens.
Remove from heat and whisk for two minutes more.
Sprinkle the gelatine over cold water in a cup. Place cup in hot water and
stir until gelatine dissolves. Combine with lemon mixture.
Whisk egg whites until firm enough to hold a peak and, in another bowl,
whip cream until thick but not stiff.
Reserve a little cream for decoration. Fold remainder into lemon mixture
gently.
Fold in egg whites and pour into a glass serving dish. Chill. Place
remaining cream, stiffly whipped, in a nylon forcing bag fitted with a
large star nozzle, and pipe round rim of dish. Decorate wilt a few small,
diamond-shaped pieces of angelica.
Recipe By : Old Magazine clipping from England, Sixties?
Posted to EAT-L Digest 17 October 96
Date: Fri, 18 Oct 1996 09:55:31 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : You can make this sweet the day before or on the morning of the
party and decorate an hour before serving.
A Message from our Provider:
“Life – your only chance. Eternity – payback time”