| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Envelope gelatin |
| 1/4 |
c |
Dry white wine |
| 1/2 |
c |
Sugar |
| 3/4 |
c |
Hot; (but not boiling) wine |
| 1/2 |
c |
Strawberry pulp |
| 1/2 |
c |
Cooked rhubarb pulp |
| 2 |
|
Egg whites |
| 1 |
pn |
Salt |
| 5 |
dr |
Almond extract |
INSTRUCTIONS
Soak gelatin in dry white wine for 10 minutes. Stir in sugar that has been
dissolved in hot wine and stir until gelatin is dissolved. Strain into a
mixing bowl and cool. When partly set stir into it the strawberry and
rhubarb pulp put through a sieve.
Beat with rotary beater until blended and foamy, then fold in gently egg
whites, beaten until stiff. Add salt and almond extract. Pour into a 6 to 8
individual molds in which a large ripe berry has been placed. chill, unmold
and surround with mashed strawberries sweetened to taste.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 12,
1998
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