| 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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