Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 Eggs; Separated
- 4 oz Castor Sugar
- 4 tb Lemon Juice
- Rind Of 1 Lemon; Finely
- 1 tb Powdered Gelatine ( 1/2 Oz.)
- 3 tb Cold Water
- 1/4 pt Double Cream
- Angelica; To Decorate
Preparation
Beat egg yolks with a rotary or electric beater until thick and pale. Gradually beat in castor sugar, then lemon juice and rind. Cook slowly in the top of a double boiler (or in a heatproof bowl placed in a pan of hot but not boiling water), whisking continuously until mixture thickens. Remove from heat and whisk for two minutes more. Sprinkle the gelatine over cold water in a cup. Place cup in hot water and stir until gelatine dissolves. Combine with lemon mixture. Whisk egg whites until firm enough to hold a peak and, in another bowl, whip cream until thick but not stiff. Reserve a little cream for decoration. Fold remainder into lemon mixture gently. Fold in egg whites and pour into a glass serving dish. Chill. Place remaining cream, stiffly whipped, in a nylon forcing bag fitted with a large star nozzle, and pipe round rim of dish. Decorate wilt a few small, diamond-shaped pieces of angelica. Recipe By : Old Magazine clipping from England, Sixties? Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 09:55:31 EDT From: erika metzieder <100627.3022@COMPUSERVE.COM> NOTES : You can make this sweet the day before or on the morning of the party and decorate an hour before serving.
