INGREDIENTS

INSTRUCTIONS

Have ready 8 molds or ramekins, 4 to 6 ounces each. To prepare the cream,
pour the milk into a bowl, then sprinkle the gelatin on the surface, allow
to stand so that the gelatin absorbs the milk and softens. Bring the cream
to a boil with the sugar and the strips of lemon zest and split vanilla
bean; remove from heat to steep so that it absorbs the lemon flavor. After
5 minutes, stir in the softened gelatin and return to a boil, stirring to
dissolve the gelatin. Strain the mixture into a bowl, then fill the molds.
Refrigerate them until set, at least 6 hours. Overnight is best. To unmold,
dip the molds briefly in hot water. Loosen the top of the dessert by
inserting the point of a sharp paring knife about 1/4-inch between the
cream and the mold, scraping it against the mold all around. Place a plate
on the dessert and invert. Tap the mold at the top and lift it off.
Refrigerate the dessert until it is served. For the compote, combine all
ingredients and refrigerate several hours. To serve, remove desserts from
refrigerator and surround with some of the compote and the Almond Wafers.
This recipe yields 8 servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-9090 broadcast 03-20-1998) 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
10-01-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”