| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Fruits, Grains |
|
Pie |
8 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; separated |
| 1 |
c |
Milk |
| 2 |
|
Envelopes unflavoured gelatin |
| 1 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Grated lemon peel |
| 3 |
c |
Creamed cottage cheese |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Unbaked crumb crust |
| 1 |
c |
Heavy cream |
|
|
Chopped nuts or canned fruit for garnish |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
In small bowl, beat egg yolks with milk until mixed; in 2-quart saucepan,
stir gelatin with sugar and salt. Stir yolk mixture into gelatin mixture.
Cook over medium heat, stirring, until mixture thickens and coats spoon.
Remove from heat; add lemon peel; cool. Into large bowl, press cottage
cheese through sieve; add lemon juice and vanilla. Add gelatin mixture.
Chill about 30 minutes, stirring until mixture mounds when dropped from
spoon. Meanwhile, press half of crust mixture in bottom of 9-inch
springform pan. In small bowl with mixer at high speed, beat egg whites
just until stiff peaks form; spoon onto gelatin mixture. Beat cream until
soft peak form; spoon onto egg whites; fold egg whites and cream into
gelatin mixture. Pour gelatin mixture into prepared springform pan.
Sprinkle top with remaining crumb mixture and refrigerate until firm.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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