Egg Recipe

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Difficulty: Advanced
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Latin-American-style sweet and satisfying dessert that brings home-style flavor to your table
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This Latin-American dessert features GRAPE SHERBET.–Sherbet in which grape juice is used for flavoring, C. grape juice, C. water, C. milk, Tablespoon. gelatine. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Egg Recipe

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Calories: 601.8

Description

This Latin-American dessert features GRAPE SHERBET.--Sherbet in which grape juice is used for flavoring, C. grape juice, C. water, C. milk, Tablespoon. gelatine. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. A little lemon juice is used with the grape juice to make it more tart.
  2. (Sufficient to Serve Six) Mix the grape juice, water, and milk.
  3. Soak the gelatine in a little cold water and add sufficient boiling water to dissolve.
  4. Pour this into the liquid and add the sugar and the juice of the lemon.
  5. Stir until the sugar is dissolved.
  6. Place in a freezer and freeze.
  7. MOUSSES, PARFAITS, AND BISCUITS biscuits differ from other frozen desserts in that they are frozen in molds rather than in a freezer.
  8. Mousses and parfaits are similar in nature, and still there is a slight distinction between them.
  9. Mousses nearly always contain gelatine and are frequently made without eggs, while parfaits are composed largely of sirup, eggs, and
  10. cream .
  11. Biscuits are usually made of a mixture similar to mousses and parfaits, but are molded in individual molds.
  12. Since the desserts are frozen without being turned, they must be of a heavy, smooth texture, so that they will not be granular when they are frozen, as would be the case if a fine mixture were packed in a mold and frozen without turning.
  13. In many of them, whipped cream and beaten eggs are folded in to give lightness.
  14. In the ordinary manner of freezing, this lightness would be lost, but it is retained in this method because the mixture is undisturbed during the freezing process.
  15. Considerable time is required to
  16. freeze these heavy mixtures; in fact, if a mousse contains too large a proportion of gelatine, there is difficulty in

Nutrition Facts

Amount Per Serving
Calories 601.8kcal
% Daily Value *
Total Fat 1.5g3%
Saturated Fat 0.9g5%
Cholesterol 2.4mg1%
Sodium 84.5mg4%
Total Carbohydrate 127.3g43%
Dietary Fiber 0.4g2%
Sugars 126.4g
Protein 28.7g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 173, biscuits, boiling, dessert, egg, flavoring, gelatine, grape, juice, latin-american, lemon, milk, mousses, nature, parfaits, recipe, sherbetsherbet, sugar, tablespoon, title
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