Lemon Mallobet
photo by kaze_no_sennyo
- Ready In:
- 25hrs
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
directions
- Melt marshmallows in top of a double boiler with water.
- When disolved, add juice of lemon, and 2 tablespoons sugar.
- Put in refrigerator to jell (5-6 hours or overnight).
- When jelled, fold with teaspoon. (this is to break up the gel enough that it will mix with a merangue, so don't be afraid to attack it a bit)
- Beat 2 egg whites to stiff peaks with 1 tablespoon sugar.
- Fold the egg whites into the jelled mixture and freeze.
- For the sauce: beat all of the ingredients together (less vanilla). Place in a double boiler. Stir until thick (do not boil). Add vanilla, let cool, and pour over frozen dessert.
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Reviews
-
This isn't bad but the instructions seem to contain a flaw. I don't think it's possible to properly fold in the egg white and end up with a homogenous mixture if the jelly (US English = jello?) has already set. The sauce was great, although the instructions don't really make it clear when to stop heating because I did not detect the change in thickness of the liquid. I also wonder how to acheive the green and red decorations seen in the photographs.
RECIPE SUBMITTED BY
Hi there! I'm a 26 year old blissfully married wanna-be music teacher. I'm still applying for jobs and doing the substitute thing, so I've had some time recently to be a bit more experimental in the kitchen. I'm a total dork, and I spend most of my free time either baking, working out at the Y, or lazing the day away online on Final Fantasy XI... :D Nice to meet you!
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