Heavenly Cream Dessert Recipe
Ingredients
| 3 egg whites€”unbeaten | ||
| 1 envelope Knox gelatine | ||
| Cold water | 4 Tablespoon | |
| Boiling water | 1 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| 12 graham wafers, rolled fine | ||
| Egg yolks | 3 (SAUCE:) | |
| Sugar | 1/3 Cup (16 tbs) (SAUCE:) | |
| Melted butter | 1/3 Cup (16 tbs) (SAUCE:) | |
| Lemon juice | 2 Tablespoon (SAUCE:) | |
| Whipping cream | ||
Directions
Sprinkle gelatine over cold water, allow to stand 5 minutes.
Add boiling water, stir until dissolved.
Add sugar and stir until sugar is dissolved.
Cool and when mixture starts to thicken add unbeaten egg whites, salt and vanilla, and beat until frothy.
Turn into pan about 9x9 inches.
Chill, cut into servings and roll in graham wafer crumbs.
SAUCE Beat yolks, add sugar and continue beating.
Add lemon juice, then butter.
Last fold in 1/4 pint whipped cream.
Add boiling water, stir until dissolved.
Add sugar and stir until sugar is dissolved.
Cool and when mixture starts to thicken add unbeaten egg whites, salt and vanilla, and beat until frothy.
Turn into pan about 9x9 inches.
Chill, cut into servings and roll in graham wafer crumbs.
SAUCE Beat yolks, add sugar and continue beating.
Add lemon juice, then butter.
Last fold in 1/4 pint whipped cream.
Chef
