| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 2 |
c |
Sugar |
| 1/2 |
lb |
Pineapple, fresh |
| 1/4 |
c |
Lemon juice |
| 1 |
c |
Water |
| 3 |
|
Egg whites |
INSTRUCTIONS
Make a syrup by boiling water and sugar; cool. Bruise fresh pineapple in
mortar, add lemon juice, water, clarified syrup, strain and freeze, adding
the meringue when half frozen.
For *Tutti Frutti Ice*, place a layer of Lemon or above ice in a Brick
mold, making it quarter full, and place in ice and salt; then mix an equal
portion each candied apricots, cherries, strawberries or any fruits wished,
and blanched almond or pistachio nuts, prepared as in Cabinet Ice-cream, in
all about a pound of mixture, with a quart of Strawberry or Orange Ice, and
add to mold till three-fourthhs full; smooth and add of first ice, Lemon or
Pineapple, till full to overflowing. Bind and pack as directed for three or
four hours.
Posted on GEnie by C.SVITEK [cathy], Nov 29, 1992 MM by Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node
004/005
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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