Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cans | (1 lb.) pitted black cherries |
1 teaspoon | Unflavored gelatin |
4 \N | Eggs, separated |
¼ teaspoon | Salt |
½ cup | Sugar |
1 teaspoon | Lemon juice |
9 \N | Inch baked pastry or crumb crust |
\N \N | Toasted almond to garnish |
Drain and chop cherries; reserve juice. Soften gelatin in ¼ cup cherry juice. Beat together egg yolks, sugar, salt, lemon juice and ½ cup cherry juice. Stir over boiling water until thick. Fold in gelatin and cherries.
Chill until thick and syrupy. Beat egg whites; fold into cherry mixture.
Pour into crust. Chill until firm, about 3 hours. Serve garnished with toasted almonds. Makes 6 to 8 servings.
Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 16:18:14 -0500 From: Chris & Karen <sanburns@...>