May 16th, 2005|
Will do this in order of preparation and you need a few bowls.
Soak 2 tb gelatin in 1/2 cup of cold water (don't cheat and use hot it kills the gelatin)
1st bowl Separate 2 eggs, and beat egg whites until stiff.
2nd bowl beat 1 cup of whipping cream until heavily whipped (use the real stuff).
In a double boiler cook and stir:
2 egg yolks 1/2 sugar 1/2 milk 1 tp salt. Beat this until well combined before you start cooking. When thick take off heat to stop the cooking process if you have good saucepans dip the bowl of custard into cold water.
Allow to cool warm is good enough.
Beat in gelatine with 1 and 1/2lb of cream cheese and 3tb-1/2 cup fresh lemon juice.
Fold in the whipped cream and then carefully fold into the egg whites. Pour quickly into a 9 inch crumb shell and chill.
Serves 18 polite people. Easy to freeze and can be eaten frozen. It's almost like well made homemade ice cream. It's sharp, extremely rich and most people love it. I pour passionfruit pulp over it and serve. ~ Jo, New Zealand
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