| 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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