Title: Kiwi Sherbert
Categories: Icecream
Yield: 6 Servings
| 1 | pk | Gelatin-unflavored |
| 2 | | Eggs-separated |
| 1 | c | Sugar |
| 1/4 | ts | Salt |
| 2 | ts | Grand marier liquer |
| 2 | c | Kiwi-fresh, peeled and crush |
| | | Sliced fresh kiwi optional |
Fat grams per serving: Approx. Cook Time: 00:05 Soak
gelatin in 1/4 cup cold water for 5 min. Place in top of double boiler over
boiling water & stir until dissolved. Beat egg yolks well, then beat in 3/4
cup sugar, the salt, Grand Marnier, & crushed kiwi fruit. When well mixed,
beat in dissolved gelatin. Mix thorough- ly & freeze in ice cube trays.
When frozen, place in chilled bowl & break into chunks. Beat w/ electric
mixer until smooth & fluffy. Beat egg whites until soft peaks form.
Gradually add remaining 1/4 cup sugar & beat until stiff. Fold into kiwi
mixture. Place in covered con- tainer & return to freezer until firm,
stirring occasionally. Serve garnished w/ sliced kiwi if desired.