|7 ounces||Caster sugar|
|2 tablespoons||Orange liqueur|
|1 tablespoon||Fresh peeled or finely chopped ginger|
|3||Serrano peppers; seeded and diced|
|1 litre||(1.75 pints) double cream|
From: gcaselton@... (Graeme Caselton BSc(Open)) Date: Mon, 2 Sep 1996 19:07:02 +0200 Whisk together eggs and sugar in the top of a double boiler or a flameproof glass bowl. Add the liqueur, ginger, peppers and the cream.
Place the bowl over (not in) a simmering bowl of water and cook, stirring constantly, until the mixture thickens, about 30 minutes.
Pour into serving bowls and refrigerate until firm, about 2 hours.
From 'Peppers - A Cookbook' By 'Robert Berkley' CHILE-HEADS DIGEST V3 #092
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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