Caramel whip

Yield: 6 servings

Measure Ingredient
2 \N Teasp. unflavored
\N \N Gelatine
¾ cup Cold water
¾ cup Brown sugar,
\N \N Packed
3 \N Eggs, separated
1 dash Salt
1 \N Teasp. vanilla extract
3 \N Tablesp. sugar
1 dash Salt
1½ cup Milk
½ \N Teasp. vanilla
\N \N Extract
¼ \N Teasp. lemon
\N \N Extract
¼ \N Teasp. almond

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.

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