Transcription
2 tbsp. granulated gelatine
1 c. sugar
1 c. fruit juice & pulp
1/3 c. cold water
2 tbsp. lemon juice
White of 3 eggs
1/2 pint heavy cream – whipped – salt
Cover gelatine with water & dissolve with boiling water.
Add fruit juice & pulp & sugar.
As it cools and begins to thicken – add stiffly beaten egg whites & fold in the white cream.
Line a mold with slices of sponge cake or lady fingers and fill with mixture – serves 10.
To make half – use the white of one egg & 3/4 c. of heavy cream – serves 6.