Yield: 6 servings
|1 cup||Boiling water|
|3 cups||Small-diced rhubarb stems|
|2 \N||Envelopes Gelatin|
|½ cup||Cold water|
|1 cup||Heavy cream; whipped|
|2 tablespoons||Kirschwasser liquor|
|1 pint||Strawberries; washed, hulled,|
|\N \N||And quartered|
|\N \N||Powdered sugar|
Bring the water and sugar to a boil. Add the rhubarb and simmer until tender. Dissolve the gelatin in cold water. Add the gelatin to the rhubarb and stir. Cool for 10 minutes. Pour into individual oiled bombe molds.
Chill until firm, about 3 to 4 hours. Whip cream with kirsch. Unmold bombe onto an individual serving dish and garnish with a dollop of the whipped cream. Scatter berries around bombe and sprinkle with powdered sugar. This recipe yields 6 to 8 servings.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C16 broadcast 04-20-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.