Post by April B. on Nov 24, 2003 8:56:34 GMT -6
LEMON LADYFINGER DESSERT
1 small box lemon gelatin
1 C. confectioners’ sugar
2 C. boiling water
2 C. whipping cream
1/2 tsp. almond extract
1 tsp. grated lemon peel
1 (3 oz.) pkg. ladyfingers
Lemon peel strips (optional)
In a mixing bowl, dissolve gelatin and sugar in water; stir until
completely dissolved.
Refrigerate until syrupy, about 45 minutes.
Add cream and extract; beat until soft peaks form, about 10 minutes.
Fold in lemon peel.
Split ladyfingers and arrange upright around the edge of a
2 1/2-quart serving bowl(about 8 inches in diameter).
Set aside any unused ladyfingers for garnish or another use.
Pour cream mixture into bowl.
Garnish with remaining ladyfingers and lemon peel strips if desired.
Cover andrefrigerate for 2 to 3 hours.
Yields 8 to 10 servings.
1 small box lemon gelatin
1 C. confectioners’ sugar
2 C. boiling water
2 C. whipping cream
1/2 tsp. almond extract
1 tsp. grated lemon peel
1 (3 oz.) pkg. ladyfingers
Lemon peel strips (optional)
In a mixing bowl, dissolve gelatin and sugar in water; stir until
completely dissolved.
Refrigerate until syrupy, about 45 minutes.
Add cream and extract; beat until soft peaks form, about 10 minutes.
Fold in lemon peel.
Split ladyfingers and arrange upright around the edge of a
2 1/2-quart serving bowl(about 8 inches in diameter).
Set aside any unused ladyfingers for garnish or another use.
Pour cream mixture into bowl.
Garnish with remaining ladyfingers and lemon peel strips if desired.
Cover andrefrigerate for 2 to 3 hours.
Yields 8 to 10 servings.
