| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
August 1995 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 2 |
c |
Water plus 1 cup ice water |
| 4 |
|
Raspberry tea bags |
| 2 |
|
Envelopes unflavored gelatin |
| 2 |
tb |
Fresh lemon juice |
|
|
A; (2 1/4-pound) piece |
|
|
; watermelon, rind |
|
|
; and seeds |
|
|
; discarded, cut into |
|
|
; 1/4-inch cubes and |
|
|
; chilled (about 3 |
|
|
; cups) |
| 12 |
sm |
Fresh mint leaves |
|
|
Mint sprigs |
INSTRUCTIONS
GARNISH
In a saucepan bring sugar with 2 cups water to a boil over moderately high
heat and boil, stirring, until sugar is dissolved. Add tea bags and remove
pan from heat. Steep tea 5 minutes and remove tea bags, carefully squeezing
any liquid in them into pan.
In small bowl sprinkle gelatin over 1/4 cup ice water and let stand 1
minute to soften. Stir gelatin mixture into hot tea over low heat until
gelatin is dissolved completely. Remove pan from heat and stir in remaining
3/4 cup ice water and lemon juice. Chill mixture 45 minutes, or until
thickened to the consistency of raw egg white, and stir in watermelon and
mint leaves. Rinse six 1-cup molds in cold water, shaking out excess water
(do not dry). Spoon mixture into molds and chill until set, about 2 hours.
Dip each mold into warm water to loosen and invert gelees onto dessert
plate. Garnish gelees with mint sprigs.
Serves 6.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 1048 Calories (kcal); 0g Total Fat; (0% calories from fat);
14g Protein; 257g Carbohydrate; 0mg Cholesterol; 437mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
17 Other Carbohydrates
Converted by MM_Buster v2.0n.
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