| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Masterchefs, New york, V79 | 4 | Servings | |
INGREDIENTS
| 4 | ts | Jelly, currant OR other |
| 4 | tb | Cream, whipping |
| 2 | tb | Butter, unsalted, cut in 4 pieces |
| 9 | lg | Eggs, whites only |
| 1/2 | c | Sugar |
| 1/2 | ts | Vanilla |
| 1/2 | lg | Lemon, juice of |
| 4 | lg | Egg yolks |
| 1/2 | c | Flour, all purpose, sifted |
INSTRUCTIONS
Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of cream and 1 piece of butter. In a mixer, beat the egg whites on medium-high speed until they form soft peaks. Gradually add vanilla sugar and lemon juice and continue to beat until stiff and shiny. Use a large rubber spatula to gently fold egg yolks and flour into the beaten whites. Use a spatula to transfer 3 large mounds of the mixture to each of the baking dishes; shape and smooth them. Bake until puffed and golden (about 8 minutes.) Serve immediately. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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