3 eggs, separated
3/4 cup castor sugar
4 teaspoons gelatine
1/4 cup hot water
3/4 cup port
1 cup whipped cream
Method: Beat egg yolks with sugar until thick and creamy. Sprinkle gelatine over hot water, stir until dissolved. Add to egg mixture, stir in well, then mix in port. Beat egg whites until stiff, but not dry and fold in. Then fold in the whipped cream. Turn into a bowl or individual sweet bowls and chill until firm. If desired, decorate with whole strawberries.
Source: contributed by Mrs. Doug Crappsley (A.C.H. Barossa Valley Auxiliary) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.40.
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