| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | California | Desserts | 12 | Servings |
INGREDIENTS
| 1/2 | c | Finely ground almonds or |
| Walnuts | ||
| 4 | Eggs — separated | |
| 1 1/3 | c | Buttermilk |
| 1/2 | c | Lemon juice |
| 2 | ts | Vanilla extract |
| 1/2 | c | Flour |
| 1 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking powder |
| 1 | tb | Grated lemon peel (plus 1 |
| ts | ) — for accompaniment (o | |
| 1/4 | ts | Cream of tartar |
| 2 | c | Whipping cream, lightly |
| Whipped — for accompaniment | ||
| (o |
INSTRUCTIONS
1. Preheat oven to 375 degrees F. Lightly butter two 4-cup souffle dishes or baking dishes. Dust sides and bottom with nuts. 2. In a medium bowl whisk together egg yolks, buttermilk, lemon juice, and vanilla. Sift together flour, sugar, salt, and baking powder. Add to egg yolk mixture, along with 1 tablespoon lemon peel. Beat egg whites with cream of tartar until stiff but not dry. Fold into egg yolk mixture. Pour batter into prepared dishes and place dishes in a large roasting pan. Place pan in oven. Add boiling water to pan to come halfway up sides of baking dishes. Bake 20 minutes, then reduce heat to 350 degrees F and bake until well browned and firm to the touch (20 to 25 minutes longer). 3. Serve at room temperature or chilled. Fold 1 teaspoon lemon peel into whipped cream (if used) and serve alongside. Recipe By : the California Culinary Academy From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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