| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Desserts | 1 | Servings | |
INGREDIENTS
| 2 1/4 | t | Unflavored gelatin |
| 3/4 | c | Sugar |
| 1/4 | c | Freshly squeezed lemon |
| Juice | ||
| 1 1/4 | c | Boiling water |
| 2 | T | Egg white, maybe two egg |
| Whites? | ||
| 2 | t | Finely grated lemon zest |
| Golden Grand Marnier Sauce | ||
| Fresh raspberries, candied | ||
| Violets or pomegranate seeds | ||
| Optional |
INSTRUCTIONS
Stir together gelatin and sugar in medium mixing bowl. Stir in lemon juice. Add boiling water and stir until sugar and gelatin are dissolved. Chill, stirring often, until mixture mounds when dropped from spoon. (Mixture may be refrigerated or placed over bowl of ice water with dash salt added to speed chilling.) When chilled, remove from refrigerator or cold water bath and add egg white and beat with electric mixer until doubled in volume and mixture mounds when dropped from spoon, 5 to 10 minutes on high speed. Fold in lemon zest. Spoon mixture into 8 large wine goblets or dessert dishes. Chill at least 3 hours to set. (Will keep 5 days in refrigerator. ) Shortly before serving, spoon about 3 tablespoons Golden Grand Marnier Sauce over top of each dessert. Garnish with raspberries. Makes 8 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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