Post by chief_cook2 on Aug 20, 2002 21:54:12 GMT -6
1 egg white
5 tbsp.sugar
1 egg yolk
2 cups milk
3 tbsp. quick-cooking tapioca
1/2 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. vanilla
2 tsp. lemon juice
1 tsp.grated lemon peel
1 cup whipping cream, whipped
1 cup quick- frozen strawberries or sweetened,fresh strawberries
Whip egg whites until foamy. Add 2 tbsp.sugar,1 at a time; continue beating until mixture stands invery soft peaks. Set aside. Mix egg yolk with a small amount of the milk in 1 qt saucepan. Add remaining milk,tapioca, remaining sugar,salt and nutmeg. Stir over medium heat until mixture comes to a boil. Pour small amount of hot mixture into beaten egg white; blend. Add remaining mixture quickly, stirring constantly. add vanilla,lemon juice and peel. Cool; stir after 15-20 minutes. Fold into whipped cream. Fill parfait glasses with alternate layers of pudding and strawberries.Top with whip cream Makes 8 servings
5 tbsp.sugar
1 egg yolk
2 cups milk
3 tbsp. quick-cooking tapioca
1/2 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. vanilla
2 tsp. lemon juice
1 tsp.grated lemon peel
1 cup whipping cream, whipped
1 cup quick- frozen strawberries or sweetened,fresh strawberries
Whip egg whites until foamy. Add 2 tbsp.sugar,1 at a time; continue beating until mixture stands invery soft peaks. Set aside. Mix egg yolk with a small amount of the milk in 1 qt saucepan. Add remaining milk,tapioca, remaining sugar,salt and nutmeg. Stir over medium heat until mixture comes to a boil. Pour small amount of hot mixture into beaten egg white; blend. Add remaining mixture quickly, stirring constantly. add vanilla,lemon juice and peel. Cool; stir after 15-20 minutes. Fold into whipped cream. Fill parfait glasses with alternate layers of pudding and strawberries.Top with whip cream Makes 8 servings