Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 1 envelope unflavored gelatine
- 1/2 cup dry Marsala wine, medium dry sherry or fruity white wine
- 1/3 cup sugar
- 1-1/2 Tablespoons lemon juice
- dash ground nutmeg
- 3 eggs, separated
- 1/2 teaspoon grated lemon rind
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 2/3 cup whipping cream
- Garnish:
- whole maraschino cherries
- finely chopped pistachios
Makes: 4 servings
Prep time: 35 minutes
Chilling time: about 2 hours
Tip: To give this dessert a fresh, summery character, add 3/4 cup seedless grapes to the custard mixture just before folding in beaten egg whites.
In the top of a double boiler, soften gelatine in wine. Add 1/4 cup of the sugar, lemon juice, nutmeg, and egg yolks. Stir with a wire whisk until smooth. Place over gently boiling water.
Cook, stirring frequently, until mixture coats the whisk, about 10 minutes. Stir in lemon rind and vanilla. Place ice cubes in bottom of double boiler; stir mixture in top of boiler until it just begins to thicken.
Beat egg whites with cream of tartar until soft peaks form. Gradually beat in remaining sugar, beating until stiff. Fold into wine-custard mixture.
Using the same bowl and beaters, whip cream until stiff; fold in previous mixture. Mound into wine or sherbet glasses or dessert dishes. Refrigerate until firm, about 2 hours.
Garnish with cherries and pistachios.
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