| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
|
Envelope unflavored gelatin |
| 4 |
|
Eggs; separated |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Lemon juice |
| 1 |
tb |
Lemon rind; grated |
| 3/4 |
c |
Whipping cream |
INSTRUCTIONS
Sprinkle gelatin over cold water and soften. Set in a bowl of hot water and
mix till dissolved. Beat egg yolks in a medium bowl until blended.
Gradually add half the sugar and continue beating until ribbon forms, about
3 to 5 minutes. Beat in lemon juice and zest, then the gelatin.
Refrigerator for 10 minutes, stirring every two minutes or until mixture
mounds slightly when dropped from a spoon.
Whip cream until stiff. Whip egg whites wntil soft peaks form, then add
remaining sugar a tablespoon at a time. Continue beating until stiff but
not dry.
Gently fold egg-yolk mixture into shites until no streaks are left then
fold in whipped cream.
Spoon into serving bowl or individual desset dishes.
Refrigerate 3 hours. Garnish with mint and lemon slices.
Date: Thu, 20 Jun 1996 06:48:26 -0300
From: Calvin Deiterich <cedeiter@epix.net>
MC-Recipe Digest V1 #122
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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