3 teaspoons gelatine
Piece thin lemon peel
2 tablespoons lemon juice
2 egg yolks/whites separated
1/4 cup hot water
1/2 pint cold water
1/2 cup sugar
1/2 cup passionfruit pulp
Method: Place cold water, sugar, lemon rind in saucepan, stir till boiling, strain on to beaten egg yolks, add lemon juice and gelatine which has been dissolved in hot water. Beat well, chill until just thickening. Fold in stiffly beaten egg whites and passionfruit. Place in serving bowl and chill. Serves 6.
Source: contributed by Gwenda Norman (A.C.H. Bordertown Auxiliary) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.41.
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