lumicero/recipes-ing2inst huggingface dataset:
Title: Mean Girls Giant S'mores Strudel
Ingredients:
- 1 cornstarch
- 1 salt
- 1 instant espresso powder
- 2 heavy cream
- 1 unsalted butter
- 1/4 marshmallow cream
- 1/4 flour
- 1/2
- 1
- 3/4
Instructions:
1. Directions:
2. Dust a little cornstarch over a worksurface to prevent sticking. Roll out white fondant and cut out letters to spell out 'on Wednesday we wear pink' using metal letter cutters. Transfer letters to a parchment-lined sheet pan and set aside.
3. In a bowl, mix ½ cup frosting with a few drops of deep pink gel food coloring with a spatula so that you get a hot pink color. Transfer to a piping bag. Set aside.
4. In a bowl, mix remaining frosting with one or two drops of soft pink gel food coloring with a spatula so that you get a pale pink color. Transfer to a piping bag. Set aside.
5. Mix nonpareils together and set aside.
6. Preheat oven to 375°F Line two baking sheets with parchment paper. Unroll one tube of dough on onto each prepared baking sheet. Set aside in the refrigerator.
7. Add chocolate chips, espresso powder, and salt to a bowl.
8. Add heavy cream to a small saucepan and heat over medium heat until just beginning to form small bubble around the edges. The cream should be hot, but not boiling. Pour the cream over the chocolate and let sit for 2-3 minutes.
9. Add in the butter and whisk until smooth, then let sit for 1-2 minutes.
10. Spread the chocolate ganache onto one of the dough sheets using an offset spatula, leaving a 2 inch border. Dollop the marshmallow fluff on top of the chocolate.
11. Pick up the second portion of dough along with the parchment and place over the filling, parchment side up. Peel off parchment.
12. Use a pizza cutter to trim away just enough dough to create clean straight edge on all sides.
13. Dip a fork in bench flour to prevent sticking and crimp the edges with a fork. Brush with egg wash. Bake for 15 minutes, rotating the pan halfway through. Let cool on the pan for 5-10 minutes.
14. Transfer the strudel to a serving platter or large cutting board. Pipe the light pink frosting over the entire strudel, leaving a small border. Spread with a small offset until smooth and covered. Sprinkle over nonpareils. Pipe on a squiggle design with the hot pink frosting. Position the fondant letters on top to read, 'on Wednesdays we wear pink.'.
Title: Chocolate Spirit Fruitcake
Ingredients:
- 1 vanilla extract
- 1/3 sour cream
- 1 1/2 eggs
- 1 pecans
- 3 golden raisin
- 2 maraschino cherry
- 1 pineapple chunk
- 1 corn syrup
- 1
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease and flour a 12-cup fluted tube or bundt pan.
3. In a standing mixer fitted with a paddle attachment, combine the cake mix, Jack Daniel’s Whiskey, vanilla, sour cream and eggs on low speed until moistened then beat for 2 minutes on high speed.
4. Stir in the pecans, raisins, maraschino cherries, pineapple chunks, and chocolate chips.
5. Pour the batter into the prepared pan.
6. Bake for 50 to 60 minutes, or until cake springs back when touched lightly in the center.
7. Cool for 20 minutes.
8. Turn out on a rack and cool completely.
9. To serve, brush warm corn syrup on the top for a glossy finish (optional).
10. Slice thinly for serving.
11. STORING: Cake will keep for two weeks wrapped tightly in foil or plastic and stored in the refrigerator.
Title: Quick Oat Cookies (No Bake--For the Kids)
Ingredients:
- 2 sugar
- 1/2 butter
- 1/2 milk
- 3 quick oats
- 4 coconut
- 1 vanilla
- 2
Instructions:
1. In a saucepan place the sugar, butter, and milk; bring to a boil and boil fo 1-2 minutes.
2. Add the oats, cocoa, coconut, and vanilla.
3. Pile on waxed paper and refrigerate till cold.
Title: Pina Colada Cake
Ingredients:
- 18 1/4 egg
- 1 -3 butter
- 1/2 coconut milk
- 1 sweetened condensed milk
- 1 crushed pineapple
- 1 Cool Whip Free
- 1
- 1 1/2
Instructions:
1. Bake cake according to directions in 9x13" baking dish or bundt pan.
2. Mix coconut milk and condensed milk together.
3. When cake is fully baked, use wooden spoon handle to poke holes in top of cake.
4. Pour milk mixture in holes & on top of cake.
5. Drain crushed pineapple & reserve liquid. Spread crushed pineapple on top of cake and drizzle with some of the liquid.
6. Let cake cool.
7. Mix 1 1/4 c coconut and cool whip together. Spread on top of cake and sprinkle with 1/4 c shredded coconut.
8. Refrigerate 2-3 hours before serving.
Title: Insanely Simple Fudge Pie
Ingredients:
- 3/4 butter
- 3 margarine
- 3 eggs
- 1 1/2 sugar
- 3/4 all-purpose flour
- 1 vanilla extract
- 3/4 pecans
- vanilla ice cream
Instructions:
1. Preheat oven to 350°F.
2. Cook butter and chocolate in small saucepan over low heat, stirring often until melted.
3. Beat eggs at medium speed with an electric mixer for 5 minutes. Gradually add sugar, beating until blended. Gradually add chocolate mixture, flour, and vanilla, beating until blended. Stir in 1/2 cup pecans.
4. Pour mixture into a lightly greased 9 inch pie plate.
5. Bake at 350F for 35 to 40 minutes or until center is firm. Cool. Top each serving with vanilla ice cream and chocolate syrup; sprinkle with remaining chopped pecans.
Title: Cherry Cream Pie
Ingredients:
- 1 cream cheese
- 1 vanilla
- 2 powdered sugar
- 1 cherry pie filling
- 8 graham cracker crust
- 1
Instructions:
1. Thoroughly mix cream cheese, vanilla and powdered sugar until creamy.
2. Add cherry pie filling with mixer.
3. Fold in whipped topping and pour into pie crust.
4. Refrigerate for at least two hours before cutting.
Title: Silver Moon
Ingredients:
- 200 butter
- 250 cardamoms
- 400 powdered sugar
- 4 ghee
- 800
- 500
Instructions:
1. Cook the green gram dal in a pressure cooker until soft.
2. Grind it in a mixer without adding even a drop of water to it.
3. Mix the rice flour, ground dal and butter to make dough.
4. Grind cardamoms.
5. Mix the ground cardamoms with the powdered sugar.
6. Divide the dough into tiny balls (the size of a lemon).
7. Now use a banana leaf or polythene cover to press the balls to make them flat and round.
8. Make sure they are not too thin.
9. Heat ghee in a wok.
10. Fry the balls in it on low flame.
11. When they turn golden, remove from the wok and put them in powdered sugars so that the sugar gets stuck to them and resembles a silver moon.
12. Serve with almonds or top with any nut of your choice.
Title: Scottish Oat Cakes
Ingredients:
- 1 1/2 oatmeal
- 1/2 whole wheat flour
- 3/4 sugar
- 1/4 salt
- 1/4 baking powder
- 1/4 butter
- 1/2 margarine
- hot water
Instructions:
1. Preheat oven to 325 degrees F. Grease a baking sheet.
2. Place all but two tablespoons of the Scottish oatmeal in a bowl with flour, sugar, salt and baking powder. Stir until combined.
3. Add butter and stir until evenly distributed. With a fork, mix in water, just until moistened. Pat dough into a ball, and then flatten slightly. Sprinkle reserved 2 tablespoons oats on a board. Roll dough out 1/4 inch thick. With a 2 to 3 inch round cutter, cut dough into rounds. Re-roll and cut scraps. Place oatcakes about 1/4 inch apart on prepared baking sheet.
4. Bake at 325°F until Scottish oatcakes are golden, approximately 25 minutes. Let cool on a rack. Enjoy plain, or serve with jam or cheese.
Title: Fudgy Pudgy Cake
Ingredients:
- 1/2 hot water
- 1 butter
- 3/4 brown sugar
- 2 3/4 eggs
- 3 flour
- 2 1/2 baking soda
- 2 baking powder
- 1 buttermilk
- 1 vanilla extract
- 1 1/2 sugar
- 1 cornstarch
- 2 milk
- 1 vanilla extract
- 2 butter
- 1 butter
- 1/4 milk
- 2 confectioners' sugar
- 1/4
- 2
Instructions:
1. In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla.
2. Pour into three greased and waxed paper lined 9 inch round baking pans. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small mixing bowl, cream butter. Gradually beat in cooled mixture.
4. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake.
5. For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.
Title: Cocoa Snaps
Ingredients:
- 1 1/2 butter
- 2 brown sugar
- 2 eggs
- 3 baking soda
- 4 salt
- 1 vanilla
- 2 flour
- 3 sugar
- 1/2
Instructions:
1. Melt butter and mix in cocoa until it is thoroughly blended. Add brown sugar. Let is cool slightly, then mix in beaten eggs. Add soda, salt and vanilla and stir. Add flour and mix thoroughly. Chill dough in the refrigerator for at least 1 hour (overnight is fine too).
2. Preheat oven to 350 degrees, rack in the middle position.
3. Roll dough into walnut sized balls with your hands. This dough may be sticky so roll only enough for the cookies you plan to bake immediately, the return the bowl to the refrigerator. Roll the dough balls in the bowl of sugar and place them on greased cookie sheets, 12 to a standard sheet. Flatten them with a spatula.
4. Bake at 350 degrees for 10 minutes. Cool on cookie sheets for a minute or two and then remove the cookies to a wire rack to finish cooling. (If you leave them on the cookie sheets too long they will stick).
Title: Ya Mamma's Frosted Anise Cookies (Copycat)
Ingredients:
- 1/4 unsalted butter
- 1/4 shortening
- 3/4 granulated sugar
- 2 eggs
- 3 1/2 flour
- 7 baking powder
- 1/4 salt
- 1 half-and-half
- 2/3 butter
- 1 powdered sugar
- 2 1/2 milk
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 375°F.
2. Cream butter, shortening,and sugar until smooth; add eggs and beat well.
3. In another bowl, mix together flour, baking powder, and salt with a whisk.
4. Add flour mixture to butter mixture along with anise extract and cream and,using a wooden spoon, mix well.
5. Form dough into small balls and place onto ungreased cookie sheets several inches apart.
6. Flatten slightly (using a sugared glass or the palm of your hand) and bake approximately 12 minutes.
7. Remove to racks to cool then frost.
8. For frosting, melt butter over low heat in a small saucepan.
9. Add sugar, milk, and anise extract and stir until smooth.
10. Dunk tops or sides of cooled cookies into the icing, then dunk into a dish of sprinkles to decorate.
11. Frosting will harden once it dries.
Title: Chocolate Mayo Cake
Ingredients:
- 2 flour
- 1 cocoa powder
- 1 1/4 baking soda
- 1/4 baking powder
- 1 1/3 Splenda granular
- 1/3 sugar
- 3 eggs
- 1 vanilla
- 1 light mayonnaise
- 1 1/3 water
Instructions:
1. Preheat oven to 350°F Spray a 9X13 rectangular pan with Pam.
2. Mix first four ingredients and set aside.
3. Beat next 4 ingredients for three minutes or until fluffy.
4. Beat in mayo.
5. Add flour, alternating with water.
6. Pour into pan.
7. Bake 350F for 30-35 minutes.
8. Cool in pan 10 minutes.
9. Remove and cool on wire rack.
Title: Chocolate Strawberry Volcano
Ingredients:
- 1 cornstarch
- 2 granulated sugar
- 1 water
- 3/4 walnuts
- 1/4 water
- 2 frozen strawberries
- 1/3
- 2
Instructions:
1. Preheat oven to directions on brownie package.
2. Grease and flour a round cake pan and a 8 x 8-inch square pan.
3. Prepare brownies as directed on package.
4. Spoon 1/2 of the batter evenly in the round cake pan and the other
5. half evenly in the square pan.
6. Bake for 17-20 minutes or until a knife inserted into the center of
7. the brownie comes out clean.
8. Cool completely.
9. Combine sugar, strawberries and water in a medium saucepan.
10. Bring to a boil, stirring occasionally. Reduce heat and gently boil
11. for about 10 minutes, stirring occasionally.
12. Combine cornstarch and water in a small bowl. Add to saucepan,
13. whisking until thickened.
14. Chill thoroughly.
15. Cut the brownies in the square pan into 1/2-inch cubes.
16. Spoon mixture over brownie in the round pan. Sprinkle brownie
17. cubes and walnuts on top.
18. Drizzle with warmed hot fudge sauce over top of dessert.
19. Cut into wedges to serve.
Title: Peanut Buttery Butter Cup Cookies
Ingredients:
- 1 butter
- 2/3 margarine
- 1 peanut butter
- 1 sugar
- 2 brown sugar
- 2 eggs
- 2 1/4 vanilla extract
- 1 all-purpose flour
- 1/2 baking soda
- 2 salt
- 2
Instructions:
1. Mix the first 9 ingredients together. Stir in Semi - Sweet Chocolate ships and peanut butter cups.
2. Drop by tablespoons on a greased baking pan.
3. Bake at 350 degrees for 10 - 12 minutes.
4. Cool for 2 minutes before removing from the cookie sheet.
Title: Aztec Oranges
Ingredients:
- 6 oranges
- 3 mixed berries
- 1 lime
- 2 brown sugar
- 2 lime zest
Instructions:
1. Use a sharp knife to cut a slice off the top and bottom of each of the oranges, then remove the peel and pith, careful to retain the shape of the oranges.
2. Hold oranges on their side and cut horizontally into slices.
3. Place oranges in a nonmetallic bowl. Cut the lime in half and squeeze over the oranges. Sprinkle with the tequila and liqueur then sprinkle over the brown sugar to taste (two tablespoons or so should be plenty).
4. Cover and chill till ready to serve, then transfer to a serving dish, mix gently with the berries and decorate with lime zest. Enjoy!
Title: South Carolina Strawberry Shortcake
Ingredients:
- 2 all-purpose flour
- 4 baking powder
- 1/4 salt
- 2 butter
- 1/2 milk
- butter
- fresh strawberries
Instructions:
1. Combine flour, baking powder, and salt.
2. cut butter into dry ingredients with pastry blender until you have fine crumbs.Gradually add milk until crumbs are moistened.
3. Place dough on floured bread board and pat into two large cakes.
4. Stack one on top of the other.
5. Bake on ungreased cookie sheet in 450* oven 15-20 minutes, or until lightly browned.
6. Split cake in half and spread bottom half with hot butter. Replace top and mound over with fresh strawberries. Cut cake in wedges and serve with thick cream.
Title: Mango Kheer
Ingredients:
- 1 mango
- 200 sugar
- 1 milk
- 2
Instructions:
1. Peel and extract mango pulp from the ripe mangoes and sieve it.
2. In a deep pan, cook mango pulp with equal quantity of water.
3. Prepare sugar syrup (boil sugar with little water and boil until it is slightly thickened) and mix it with mango mixture while continuously stirring.
4. Add milk to it. Mix well and keep it boiling until the mixture thickens. Decorate it with nuts and serve.
Title: Old South Pumpkin Pie With Apple Butter
Ingredients:
- 1 apple butter
- 1 canned pumpkin
- 1/2 brown sugar
- 1/2 salt
- 2 pumpkin pie spice
- 3 eggs
- 3/4 evaporated milk
- 1/2 pecans
- 1 Cool Whip
Instructions:
1. In large bowl, mix all ingredients, (except for Cool Whip and pecans) stirring after each one.
2. Pour into pie shell and bake at 425°F for about 45 minutes.
Title: Elswet's Strawberry Litha Cake
Ingredients:
- 1 flour
- 4 sugar-free strawberry gelatin
- 1 eggs
- 3 water
- 1 frozen strawberries
- 1/3 strawberry
- 1 fresh strawberries
- 8 butter
- 1 margarine
- 1 strawberries
- 1 strawberry
- 1 powdered sugar
- artificial sweetener
Instructions:
1. CAKE.
2. Preheat oven to 350°.
3. Mix cake mix, flour and jellatin, add oil and beat in eggs, one by one.
4. Add water and strawberries and mix well.
5. Bake in 3 greased 9" round pans for 30-35 minutes.
6. When cooled completely, add icing and assemble into a three-layer cake.
7. ICING.
8. Mix butter with mashed strawberries.
9. Mix in SIFTED, powdered sugar until of spreading consistency.
10. When cake is cooled, apply to cake as desired.
11. After cake is iced and icing has set[hardened a bit to the touch], use a toothpick to designate the Wheel of the Year points.
12. You can, of course, use all 8, or just the 4 cross quarters, whichever you prefer.
13. Make a bed of whipped cream at each point and top off with a fresh strawberry in each bed.
Title: Chocolate Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 egg
- 1 baking powder
- 1 salt
- 1/2 flour
- 3/4 oatmeal
- 1 1/2
Instructions:
1. Mix softened butter and sugar until fluffy.
2. Melt chocolate in microwave according to package directions. Add them to the butter and sugar mixture and mix well.
3. Feel the bowl. If mixture is cool enough, add beaten egg, mixing until thoroughly incorporated.
4. Mix in the baking powder and the salt.
5. Add the flour, mixing it in thoroughly.
6. Mix in the oatmeal and stir until the mixture is completely blended.
7. drop by teaspoonfuls onto greased cookie sheets, 12 cookies to a standard-size sheet.
8. Bake at 325F for 13 - 15 minutes or until slightly brown.
9. Let cookies cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.
Title: Vanilla Glazed Lemon Loaf Cake
Ingredients:
- 1 1/2 plain flour
- 1 baking powder
- 2 eggs
- 3/4 caster sugar
- 125 butter
- 3/4 buttermilk
- 2 lemons
- 1 icing sugar
- 30 butter
- 2 water
- 1 vanilla essence
Instructions:
1. Preheat oven to 170C or 150C fan forced.
2. Grease and line a 11cm x 23cm pan.
3. Sift together flour and baking poowder.
4. Place eggs and caster sugar into a food processor and process until pale and then add butter and process until thick and creamy.
5. Add buttermilk and rind and pulse until combined and then add flour mixture and pulse until a batter forms.
6. Fill prepared pan and bake for 40-45 minutes or until a skewer inserted comes ouit clean.
7. Cool in pan for 10 minutes.
8. Meanwhile make Vanilla Glaze.
9. Combine all ingredients in a bowl until smooth.
10. Remove cake from pan and brush glaze over the cake.
11. Cool cake completely on a wire rack before serving.
Title: Triple Berry Tart
Ingredients:
- 0.5 mascarpone cheese
- 1 heavy whipping cream
- 1/3 sugar
- 1/4 vanilla extract
- 1 fresh lemon rind
- 1 strawberry
- 1/4 raspberries
- 1 blueberries
- 1 blackberry
- 1
Instructions:
1. Prepare piecrust according to package directions to fit into a 9-inch tart pan with a removable bottom. Bake until light golden brown. Cool completely.
2. Combine mascarpone and next 4 ingredients in a large bowl, beating with an electric mixer at medium speed until stiff peaks form. Spoon mixture into crust, spreading evenly.
3. Gently combine berries and place on filling. Release sides of pan from bottom before serving.
4. Makes 1 (9 inch) tart.
5. *NOTE: Tart may be assembled two hours ahead and chilled. Bring to room temperature before serving.
Title: Mocha Fudge Icing
Ingredients:
- 3/4 cocoa powder
- 1 powdered sugar
- 1/2 butter
- 1 margarine
- 1/2 vanilla extract
- evaporated milk
- instant coffee powder
Instructions:
1. Mix the cocoa and sugar in a large bowl.
2. Cream 1 cup of the cocoa/sugar mix with the butter.
3. Blend in the vanilla and half of the milk.
4. Add the remaining cocoa/sugar mix, and the remaining milk, and beat well.
5. Continue beating.
6. Add in instant coffee powder, 1 teaspoon at a time, tasting before next addition.
7. Add coffee powder to taste.
Title: They'll Think You Bought'em from the Store Gingersnaps
Ingredients:
- 2 sugar
- 1 1/2 margarine
- 1/2 molasses
- 2 eggs
- 5 flour
- 3 baking soda
- 1/2 salt
- 2 cinnamon
- 1 clove
- 3 ginger
- 1/2 nutmeg
Instructions:
1. Beat together sugar, margarine, molasses and eggs.
2. Add dry ingredients.
3. Roll dough into balls (1 inch or more). Roll in sugar.
4. Place two inches apart on ungreased cookie sheet.
5. Bake at 350 for 8-12 minutes; depending on how brown or crisp you like them. Wait a minute before putting on cooling rack.
Title: Easy Thanksgiving Turkey Cookies
Ingredients:
- 1
- 2
- 1
Instructions:
1. Cut and bake the sugar cookies as directed on the package.
2. Cool.
3. With the can of spray frosting, squirt a line on the top of the cookie that covers about 1/4 of the cookie arc. Place 5-6 candy corn along the frosting row to make the turkey feathers.
4. Next squirt two dots in the middle for the eyes. Top with 2 mini M&Ms of the same color.
5. With the gel frosting, make a "V" for the beak - and then an upside-down "Y" for the feet.
6. Cute!
Title: Peggy's Lemon Cake
Ingredients:
- 1 hot water
- 1 eggs
- 1/2
- 3/4
- 4
- 1
Instructions:
1. Preheat oven to 350°.
2. Grease & flour bundt cake pan.
3. Mix all ingredients (except the glaze), spread in bundt cake pan, and bake for 40 to 50 minutes until lightly golden on top.
4. Let cake cool JUST ENOUGH to invert it and take it out of the pan onto a serving plate. (Still warm).
5. While still as warm as possible, drizzle glaze over the top and let it run down the sides.
6. SIMPLE GLAZE: 1 1/2 cup powdered sugar, plus.
7. the juice of 2 fresh lemons.
8. Mix well. Then Drizzle over the top of the warm cake.
Title: 1870 Mahogany Cake
Ingredients:
- 1 1/4 milk
- 1/2 butter
- 1/2 sugar
- 1 1/2 eggs
- 3 vanilla
- 1 all-purpose white flour
- 2 baking soda
- 1 sugar
- 1/2 boiling water
- 1 salt
- 1/2 light corn syrup
- 1/8 cream of tartar
- 2 vanilla
- 2
- 1/4
- 1
Instructions:
1. Preheat the oven to 350°F Grease two 9-inch layer pans and line the bottoms with wax or parchment paper. Grease again.
2. To prepare cake, heat 1/2 cup of the milk with the cocoa powder in a small pan, stirring until mixture thickens. Cool.
3. Cream the butter and sugar together very well. Beat in the egg yolks, one at a time. Beat in the cooled cocoa mixture.
4. Stir in the vanilla, flour, remaining milk, dissolved baking soda and nuts. Beat the egg whites until stiff and fold together. Spoon into prepared layer pans and bake about 25 minutes, or until done. Cool on a rack.
5. To prepare frosting, place the sugar and water in a saucepan and heat, stirring, until sugar dissolves. Boil without stirring until sugar syrup reaches the soft ball stage or 238°F degrees on a candy thermometer.
6. Add the salt to the egg whites and beat into the hot sugar in a steady stream. Beat in the corn syrup and cream of tartar. Beat in the vanilla and continue beating until mixture is spreading consistency. Use to fill and frost the layers. Yield: 6 to 8 servings.
7. The New York Times Heritage Cookbook.
Title: Lemon-Raspberry Mousse
Ingredients:
- 10 frozen raspberries in light syrup
- 2 confectioners' sugar
- 5 eggs
- 1 sugar
- 2/3 fresh lemon juice
- 1/4 unflavored gelatin
- 1/4 cold water
- 1 lemon, zest of
- 1 1/4 heavy cream
Instructions:
1. Drain raspberries well and reserve syrup, if desired, for another use. Press berries through fine sieve to extract seeds. You should have 1/3 cup of raspberry puree. Stir in confectioners sugar, and set aside.
2. Lightly beat egg yolks in top of double boiler or small, heavy saucepan. Add 1/4 cup sugar and lemon juice and cook, stirring constantly, over simmering water or low heat, until thick. Do not let mixture boil.
3. Soften gelatin in 1/4 cup cold water in separate small saucepan, and dissolve over low heat, stirring. Add the dissolved gelatin and lemon rind to lemon custard and cool mixture to room temperature, stirring occasionally to keep gelatin well blended with the custard.
4. Beat room temperature egg whites until they hold soft peaks. Continue beating as you add 3/4 cup sugar.
5. Whip cream in large mixing bowl with remaining tablespoon of sugar until stiff (but not too stiff). Fold in first the custard mixture, then the beaten egg whites. Do not overmix.
6. Turn half of the mousse into a glass serving bowl. Drizzle with half of the raspberry puree. Add the rest of the mousse and drizzle remaining puree over top. Holding a table knife vertically, swirl raspberry puree through mousse with a couple of figure-eight turns. Again, do not overmix; raspberry puree should remain in streaks. Cover bowl with plastic wrap and chill until firm. Can hold for 1-2 days.