| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 7 |
oz |
Caster sugar |
| 2 |
tb |
Orange liqueur |
| 1 |
tb |
Fresh peeled or finely chopped ginger |
| 3 |
|
Serrano peppers; seeded and diced |
| 1 |
l |
(1.75 pints) double cream |
INSTRUCTIONS
From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))
Date: Mon, 2 Sep 1996 19:07:02 +0200
Whisk together eggs and sugar in the top of a double boiler or a flameproof
glass bowl. Add the liqueur, ginger, peppers and the cream.
Place the bowl over (not in) a simmering bowl of water and cook, stirring
constantly, until the mixture thickens, about 30 minutes.
Pour into serving bowls and refrigerate until firm, about 2 hours.
Serves 8.
From 'Peppers - A Cookbook' By 'Robert Berkley'
CHILE-HEADS DIGEST V3 #092
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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