Rhubarb strawberry sponge
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope gelatin | |
| ¼ | cup | Dry white wine |
| ½ | cup | Sugar |
| ¾ | cup | Hot; (but not boiling) wine |
| ½ | cup | Strawberry pulp |
| ½ | cup | Cooked rhubarb pulp |
| 2 | Egg whites | |
| 1 | pinch | Salt |
| 5 | drops | Almond extract |
Directions
Soak gelatin in dry white wine for 10 minutes. Stir in sugar that has been dissolved in hot wine and stir until gelatin is dissolved. Strain into a mixing bowl and cool. When partly set stir into it the strawberry and rhubarb pulp put through a sieve.
Beat with rotary beater until blended and foamy, then fold in gently egg whites, beaten until stiff. Add salt and almond extract. Pour into a 6 to 8 individual molds in which a large ripe berry has been placed. chill, unmold and surround with mashed strawberries sweetened to taste.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 12, 1998