Lemonade Angel Dessert Recipe
Ingredients
| Evaporated milk | 1 Cup (16 tbs) | |
| Cake | 11 Ounce | |
| Gelatin envelope | 1 | |
| 1/2 cupsugar | ||
| Salt | 1 Dash | |
| Water | 1 Cup (16 tbs) | |
| Eggs | 2 Small, beaten | |
| Frozen lemonade concentrate - 1 6-ounce can | ||
| Yellow food coloring - Few drops | ||
Directions
GETTING READY
1.Take freezer tray and pour evaporated milk in it.
2.Freeze the milk until soft crystals of ice form on the edges.
3.In the same time, rub the crumbs from angelcake and cut it into small pieces making it 10 cups.
MAKING
4.Take a medium saucepan, puy gelatein, sugra, salt , water and eggs in it and cook on medium low flame until gelatin gets dissolved and a thick mixture is formed.
5.Turn off the flame and add frozen concentrate and food coloring and chill until slightly firm.
6.Take a large mixing bowl, blend chilled milk until foamy.
7.Fold the milk in gelatin mixture.
8.Make a well in the cnetr of glatin mixture and fold the cake pieces.
9.Transfer the mixture to 9 inchspringform pan and refrigerate.
SERVING
10.Serve cold.
1.Take freezer tray and pour evaporated milk in it.
2.Freeze the milk until soft crystals of ice form on the edges.
3.In the same time, rub the crumbs from angelcake and cut it into small pieces making it 10 cups.
MAKING
4.Take a medium saucepan, puy gelatein, sugra, salt , water and eggs in it and cook on medium low flame until gelatin gets dissolved and a thick mixture is formed.
5.Turn off the flame and add frozen concentrate and food coloring and chill until slightly firm.
6.Take a large mixing bowl, blend chilled milk until foamy.
7.Fold the milk in gelatin mixture.
8.Make a well in the cnetr of glatin mixture and fold the cake pieces.
9.Transfer the mixture to 9 inchspringform pan and refrigerate.
SERVING
10.Serve cold.
Chef
