Boysenberry Nut Salad Recipe
Ingredients
| Boysenberries package | 1 , sweetened | |
| Water | ||
| Lemon package | 1 , flavored | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Evaporated milk | 1 Can (10oz) | |
| Walnuts | 1/2 Cup (16 tbs), chopped | |
| Honey-cream dressing | ||
Directions
Thaw berries in a strainer; reserve any liquid that drains off.
Add enough water to liquid to make 1 cup.
In a pan, heat liquid to boiling; remove from heat and add lemon gelatin, stirring until dissolved.
Stir in sherry, then chill mixture until thick and syrupy.
Meanwhile, pour milk into a shallow bowl and set in freezer until ice crystals form around edges.
Beat until soft peaks form; fold in the thickened gelatin mixture, boysenberries, and nuts.
Turn into a 1-quart mold or 8 individual molds ( 1/2-cup size).
Cover and chill until firmly set (at least 3 hours).
Prepare and chill honey-cream dressing.
To serve, unmold salad onto serving plate, garnish with mint sprigs, and serve with honey-cream dressing to spoon over.
Add enough water to liquid to make 1 cup.
In a pan, heat liquid to boiling; remove from heat and add lemon gelatin, stirring until dissolved.
Stir in sherry, then chill mixture until thick and syrupy.
Meanwhile, pour milk into a shallow bowl and set in freezer until ice crystals form around edges.
Beat until soft peaks form; fold in the thickened gelatin mixture, boysenberries, and nuts.
Turn into a 1-quart mold or 8 individual molds ( 1/2-cup size).
Cover and chill until firmly set (at least 3 hours).
Prepare and chill honey-cream dressing.
To serve, unmold salad onto serving plate, garnish with mint sprigs, and serve with honey-cream dressing to spoon over.
Chef
