Christmas chiffon

Yield: 4 servings

Measure Ingredient
4 Eggs, seperated
¼ cup Sugar
1 cup Milk
40 Whole cloves
⅓ cup Coffee liqueur
1 tablespoon Unflavored gleatin
2 tablespoons Water
¼ teaspoon Ground cloves
1¼ cup Whipping cream
½ Of a 100 gram dairymilk chocolate bar, shaved

Combine yolks and sugar in a medium saucepan and use electric beater to beat until very pale in colour and thickened (at least 1 minute) Combine milk and cloves and heat in microwave (or in small saucepan) until quite hot. Stir in liqueur. Remove whle cloves from liquid.

Stir hot milk mixture into yolks and place over medium heat. Continue stirring until custard is hot, smooth and thickened. Do not let it boil. Soften gelatin in water for a couple of minutes and stir into hot custard. When gelatin is thoroughly dissolved, remove from heat and let cool. Refrigerate until the consistency of unbeaten egg whites. Beat whiles until stiff; add ground cloves to cream and beat until stiff. Gently fold whites, cream and shaved chocolate into custard. Spoon into dessert glasses and decorate as desired. Makes 4-6 servings.

Origin: Appeal, quarterly publication from Overwaitea Foods Ltd.

Shared by: Sharon Stevens

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