| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| 2 | Egg whites | |
| 2 | oz | Caster sugar |
| 5 | tb | Water |
| 1/4 | ts | Cream of tartar |
| 1 | ts | Golden syrup |
| 1 | ts | Vanilla essence |
| 5 | fl | Fresh double cream |
| 10 | fl | Fresh soured cream |
| 2 | tb | Tia Maria |
| 4 | oz | Coloured glace cherries, chopped |
INSTRUCTIONS
Place egg whites, sugar, water, cream of tartar, syrup and vanilla essence in a large bowl. Whisk together until thick and smooth. Whip double cream until softly stiff and fold into egg white mixture. Fold in soured cream, liqeur and cherries. Pour into a freezer container and freeze until half frozen. Stir with a fork, breaking up ice crystals. Cover and freeze until firm. Posted to MC-Recipe Digest V1 #650 by Douglas Weller <dweller@ramtops.demon.co.uk> on Jun 29, 1997
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