Caramel whip
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Teasp. unflavored | |
| Gelatine | ||
| ¾ | cup | Cold water |
| ¾ | cup | Brown sugar, |
| Packed | ||
| 3 | Eggs, separated | |
| 1 | dash | Salt |
| 1 | Teasp. vanilla extract | |
| 3 | Tablesp. sugar | |
| 1 | dash | Salt |
| 1½ | cup | Milk |
| ½ | Teasp. vanilla | |
| Extract | ||
| ¼ | Teasp. lemon | |
| Extract | ||
| ¼ | Teasp. almond | |
Directions
extract chopped walnuts
Saturday morning: Soften gelatine in ¼ cup water. Boil brown sugar with remaining ½ 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 ½ 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.