| previous | next |
Title: Frozen Aniseed Myrtle Parfait
Categories: Aussie Dessert
Yield: 12 Servings
| 6 | Egg yolks | |
| 1 1/2 | c | Icing sugar |
| 1/8 | c | Aniseed myrtle leaves, finely chopped. [The fresh, reddish p |
| Shoots are best.] | ||
| 4 | Egg whites | |
| 3/4 | c | Sugar, castor |
| 3 | c | Cream, double |
| 2 | tb | Wine, Ouzo or Sambucca |
Make a sabayon by gently heating the egg yolks, icing sugar and aniseed myrtle leaves in the top of a double saucepan, beating constantly until thick. Cool slightly.
Whip the egg whites and castor sugar until soft peaks form. Whip the double cream until soft peaks form. Fold the sabayon, egg mixture, cream and Ouzo together very gently. Pour into a loaf tin lined with greaseproof paper and freeze overnight.
Remove from the tin and slice with a warm knife.
Serve with HOT TURKISH DOUGHNUTS [LOUKMA] and LIME SYRUP. [* See separate recipes]
from the menu of PICNICS AT FAIRHILL, Gold Coast, Queensland, Australia from FINE FOOD FROM COUNTRY AUSTRALIA by RANDOM HOUSE, 20 Alfred St, Milsons Point, 2061, NSW, Australia typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 02-25-98 (10:16) Doc's Place Bbs Online. (280) Cooking
| previous | next |