2 Eggs; separated
1 c Milk
2 Envelopes unflavoured
-gelatin
1 c Sugar
1/4 ts Salt
1 ts Grated lemon peel
3 c Creamed cottage cheese
1 tb Lemon juice
1 ts Vanilla extract
1 Unbaked crumb crust
1 c Heavy cream
Chopped nuts or canned fruit
-for garnish
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
In small bowl, beat egg yolks with milk until mixed; in 2-quart saucepan,
stir gelatin with sugar and salt. Stir yolk mixture into gelatin mixture.
Cook over medium heat, stirring, until mixture thickens and coats spoon.
Remove from heat; add lemon peel; cool. Into large bowl, press cottage
cheese through sieve; add lemon juice and vanilla. Add gelatin mixture.
Chill about 30 minutes, stirring until mixture mounds when dropped from
spoon. Meanwhile, press half of crust mixture in bottom of 9-inch
springform pan. In small bowl with mixer at high speed, beat egg whites
just until stiff peaks form; spoon onto gelatin mixture. Beat cream until
soft peak form; spoon onto egg whites; fold egg whites and cream into
gelatin mixture. Pour gelatin mixture into prepared springform pan.
Sprinkle top with remaining crumb mixture and refrigerate until firm.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings