From, "Atlanta Cooknotes," published in cooperaton with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Soften gelatin in milk in top of double boiler. Dissolve over low heat. Cool slightly and add sherry. In separate bowl, beat egg yolks with one Tablespoon sugar and vanilla extract. Quickly stir egg yolk mixture into milk mixture; set aside to cool. Beat egg whites until stiff, gradually adding three Tablespoons sugar; set aside. Beat heavy cream until stiff and add one Tablespoon sugar. Fold whipped cream and egg whites into yolk mixture. Line an eight-cup serving bowl, or two smaller bowls, with ladyfingers. Pour mixture into it and chill two to three hours. Serve from the bowl.
NOTE: Recipe dates to about 1850.
SERVINGS: 10 - 12
- 1 (1/4-ounce) package unflavored gelatin
- 4 Tablespoons milk
- 5 Tablespoons sweet sherry
- 6 eggs, separated
- 5 Tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 1 pint heavy cream
- 18 ladyfingers, split
TO PREPARE:
Soften gelatin in milk in top of double boiler. Dissolve over low heat. Cool slightly and add sherry. In separate bowl, beat egg yolks with one Tablespoon sugar and vanilla extract. Quickly stir egg yolk mixture into milk mixture; set aside to cool. Beat egg whites until stiff, gradually adding three Tablespoons sugar; set aside. Beat heavy cream until stiff and add one Tablespoon sugar. Fold whipped cream and egg whites into yolk mixture. Line an eight-cup serving bowl, or two smaller bowls, with ladyfingers. Pour mixture into it and chill two to three hours. Serve from the bowl.
NOTE: Recipe dates to about 1850.
SERVINGS: 10 - 12
