| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert | 4 | Servings | |
INGREDIENTS
| 8 | sm | Young mint sprigs; taken from top of stem |
| 5 | tb | Superfine (caster) sugar |
| 1 1/2 | c | Creme fraiche (see below) |
| 3 | Egg whites; stiffly beaten |
INSTRUCTIONS
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> Date: Thu, 11 Jul 1996 22:59:51 EDT Chop the mint leaves very finely, then put into a blender with the sugar. Blend until well mixed. Stir the sugar and mint mixture into the creme fraiche. Fold in the egg whites. Put into a freezer container and freeze for at least 4 hours. Creme fraiche is a lightly cultured cream with a consistency between sour (soured) cream and heavy (double) cream. If unavailable, you can substitute two parts heavy cream mixed with one part sour cream; leave in a warm room for 5 - 6 hours until thickened, then stir, cover and refrigerate. Recipe is from _Alfresco_ by Linda Burgess and Rosamond Richardson. EAT-L Digest 11 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Jesus: the ultimate”