Title: Caramel Whip
Categories: Dessert
Yield: 6 Servings

2		Teasp. unflavored
		Gelatine
3/4	c	Cold water
3/4	c	Brown sugar,
		Packed
3		Eggs, separated
1	ds	Salt
1		Teasp. vanilla extract
3		Tablesp. sugar
1	ds	Salt
1 1/2	c	Milk
1/2		Teasp. vanilla
		Extract
1/4		Teasp. lemon
		Extract
1/4		Teasp. almond

extract chopped walnuts

Saturday morning: Soften gelatine in 1/4 cup water. Boil brown sugar with remaining 1/2 cup water to 232ø F. on candy thermometer. or until syrup spins thread. Meanwhile, beat egg whites with dash salt until stiff. Remove syrup from heat; stir in gelatine until dissolved; slowly add to beaten whites. beating constantly. Add 1 teasp. vanilla; with rubber spatula, fold in well. Pour into 1-qt. mold or 6 individual molds. Refrigerate.

For sauce, in saucepan, beat egg yolks until lemon-colored; stir in granulated sugar, dash salt. then milk. Cook over low heat, stirring, until thickened. Stir a few min.; then add 1/2 teasp. vanilla extract and lemon and almond extracts. Cool; refrigerate.

At dessert time Sunday: Unmold caramel dessert; sprinkle with walnuts. Pass custard sauce. Makes 6 servings.

previous

next