Side Pannel
Caramel Whip
Ingredients List
- 2 Teasp. unflavored
- Gelatine
- 3/4 c Cold water
- 3/4 c Brown sugar,
- Packed
- 3 Eggs, separated
- 1 ds Salt
- 1 Teasp. vanilla extract
- 3 Tablesp. sugar
- 1 ds Salt
- 1 1/2 c Milk
- 1/2 Teasp. vanilla
- Extract
- 1/4 Teasp. lemon
- Extract
- 1/4 Teasp. almond
Directions
extract chopped walnuts
Saturday morning: Soften gelatine in 1/4 cup water. Boil brown sugar with
remaining 1/2 cup water to 232ø F. on candy thermometer. or until syrup
spins thread. Meanwhile, beat egg whites with dash salt until stiff. Remove
syrup from heat; stir in gelatine until dissolved; slowly add to beaten
whites. beating constantly. Add 1 teasp. vanilla; with rubber spatula, fold
in well. Pour into 1-qt. mold or 6 individual molds. Refrigerate.
For sauce, in saucepan, beat egg yolks until lemon-colored; stir in
granulated sugar, dash salt. then milk. Cook over low heat, stirring, until
thickened. Stir a few min.; then add 1/2 teasp. vanilla extract and lemon
and almond extracts. Cool; refrigerate.
At dessert time Sunday: Unmold caramel dessert; sprinkle with walnuts. Pass
custard sauce. Makes 6 servings.
Saturday morning: Soften gelatine in 1/4 cup water. Boil brown sugar with
remaining 1/2 cup water to 232ø F. on candy thermometer. or until syrup
spins thread. Meanwhile, beat egg whites with dash salt until stiff. Remove
syrup from heat; stir in gelatine until dissolved; slowly add to beaten
whites. beating constantly. Add 1 teasp. vanilla; with rubber spatula, fold
in well. Pour into 1-qt. mold or 6 individual molds. Refrigerate.
For sauce, in saucepan, beat egg yolks until lemon-colored; stir in
granulated sugar, dash salt. then milk. Cook over low heat, stirring, until
thickened. Stir a few min.; then add 1/2 teasp. vanilla extract and lemon
and almond extracts. Cool; refrigerate.
At dessert time Sunday: Unmold caramel dessert; sprinkle with walnuts. Pass
custard sauce. Makes 6 servings.
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