Rhubarb strawberry sponge

1 Servings

Ingredients

Quantity Ingredient
1 Envelope gelatin
¼ cup Dry white wine
½ cup Sugar
¾ cup Hot; (but not boiling) wine
½ cup Strawberry pulp
½ cup Cooked rhubarb pulp
2 Egg whites
1 pinch Salt
5 drops Almond extract

Directions

Soak gelatin in dry white wine for 10 minutes. Stir in sugar that has been dissolved in hot wine and stir until gelatin is dissolved. Strain into a mixing bowl and cool. When partly set stir into it the strawberry and rhubarb pulp put through a sieve.

Beat with rotary beater until blended and foamy, then fold in gently egg whites, beaten until stiff. Add salt and almond extract. Pour into a 6 to 8 individual molds in which a large ripe berry has been placed. chill, unmold and surround with mashed strawberries sweetened to taste.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 12, 1998

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