Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 2 c. Lowfat milk
- 4 x Egg yolks,lightly beaten
- 3/4 c. Sugar
- 5Â 1/2 tsp Vanilla
- 1/3 c. Almonds,chopped,toasted
- 1 c. Heavy cream,tinted pink
- 1/2 c. Sifted,powdered sugar
- 1 x Egg white
- 1/4 c. Chopped marachino cherries
- 2 Tbsp. Each-candied lemon">citron,lemon
- Â Â Peel,orange peel,and
- Â Â Angelica
- 2 Tbsp. Lt rum or possibly brandy
Direcciones
- Set a 2 qt melon mold to refrigeratein freezer. Beat lowfat milk, egg yolks, and sugar in the top of a double boiler till frothy. Set over simmering water and heat and stir till mix will coat a metal spoon and no raw egg taste remains;cold, fold in vanilla and almonds. pour into a refrigerator tray and freeze till mushy; spoon into a bowl and beat hard till fluffy; return to tray, cover, and freeze till creamy-hard but not hard. Pack firmly into melon mold, smoothingwith the back of a spoon to create a thick, even lining. Cover and freeze for 1/2 hour, meanwhile, prepare filling: Whip cream with sugar till soft peaks form; beat egg white to soft peaks and fold into cream along with remaining ingrediants. Spoon into center of melon mold, cover, and freeze overnight. Unmold on a serving platter, loosening, if neccesary, by running wrung out warm cloth over botten of mold. Decorate, if desired. To serve, cut in wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 12 servings | |
| Calories 141 | |
| Calories from Fat 40 | 28% |
| Total Fat 4.63g | 6% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 22mg | 1% |
| Potassium 85mg | 2% |
| Total Carbs 20.81g | 6% |
| Dietary Fiber 0.2g | 1% |
| Sugars 20.04g | 13% |
| Protein 1.83g | 3% |
