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    Flower Garden Bouquet

    List of Ingredients




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    Flower Garden Bouquet

    6 egg yolks, beaten
    1.5 c. sugar or less to taste, divided
    3/4 c.lemon juice
    1 t. grated lemon peel
    1 (1/4oz) package unflavored gelatin
    cold water
    6 egg whites, stiffly beaten
    1 prepared angel food cake

    Combine egg yolks, 1 cup sugar, lemon juice and lemon peel in top of double boiler.
    Cook over hot water until mixture coats a spoon. Remove from heat.
    Meanwhile, soften gelatin in a little cold water.
    Add to egg yolk mixture.
    Fold in egg whites and 1/2 cup sugar.
    Oil tube pan.
    Tear angel food cake into bite-size pieces.
    Place in prepared pan.
    Pour custard over cake pieces.
    Chill until firm.
    Serves 12 to 16.

    NOTE: From Home Cooking, Aug.2001
    Judy Ervin, Glasgow, KY.

    Recipe
 

 

 

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