Grape sponge

Yield: 10 Servings

Measure Ingredient
4 teaspoons Plain gelatin
2 tablespoons Cold water
½ cup Boiling water
1 cup White sugar
1 cup Grape juice
1 tablespoon Lemon juice
1 tablespoon Orange juice
2 \N Egg, whites
¾ cup Whipping cream

Let gelatin stand in cold water until soft, then dissolve in boiling water. Add sugar and fruit juices, and chill until mixture begins to set. Beat until frothy. Whisk in the stiffly beaten egg whites and beat mixture until almost firm. Fold in the whipped cream. Pile in sherbet glasses. Garnish with whipped cream topped with a candied violet or sprinkled with mauve trimettes. Makes 10 to 12 servings.

Source: Heritage Recipes ch.

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