Unicorn (Unicorn@Indenial.com)
Sun, 20 Jun 1999 20:27:34 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Ruth Lovett says this is a true wine funny:
Our choir performed in Berlin, Germany, and about 20 of us reserved a
private room in a hotel to have a meal together afterwards. They were
serving wine to each of us, but I was nursing an ulcer and refused
politely each time they offered me a "refill." Finally I said to the
waiter, "My doctor doesn't allow me to have wine." He cocked his head
to one side, looked a long minute, and finally replied, "You should
get a new doctor!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I wrap up "Great Chefs of Colorado" week with a special treat - a
second dessert. I rarely do this with Sunday's "Extra", but this dish
so melt-in-your-mouth wonderful that I couldn't resist. Thanks to
Chef Holly Mervis of La Petite Maison in Colorado Springs for this
confection.
Chilled Lemon Souffle with Raspberry Coulis
Adapted from "Cooking with Colorado's Greatest Chefs,"
Westcliffe Publishers, Inc., 1995
http://www.amazon.com/exec/obidos/ASIN/1565791274/worldwiderecipes
NOTE: This recipe calls for uncooked egg whites. If salmonella
contamination is a concern in your area, then please do not prepare
this dish.
1/2 envelope (1/2 Tbs, 8ml) unflavored gelatin
2 Tbs (30 ml) cold water
2 eggs, separated
1/4 cup (60 ml) fresh lemon juice
1/2 cup (125 ml) sugar
1 Tbs (15 ml) grated lemon rind
1/2 cup (125 ml) heavy cream
Raspberry coulis (see recipe below)
Lightly butter a 1 quart (1 L) mold. Soften the gelatin in the cold
water. Beat the egg yolks in a small pan held over a pot of simmering
water until smooth. Stir in the lemon juice, sugar, and lemon rind
and cook slowly, stirring constantly, until opaque and slightly
thickened. Stir in the gelatin and remove from the heat and set pan
into a large bowl filled with ice. Stir frequently until cool. In a
separate bowl, whip the cream until light and fold in the lemon
mixture. Whip the egg whites until stiff and fold into the lemon
mixture. Pour into the mold and refrigerate for at least 4 hours.
Remove from mold and place individual portions on plates, and serve
with raspberry coulis. Serves 4 to 6.
Raspberry Coulis
1 cup (250 ml) fresh raspberries
1/4 cup (60 ml) sugar
2 Tbs (30 ml) Grand Marnier or liqueur
of your choice (optional)
Rinse the raspberries. Combine all the ingredients in a food
processor or electric blender and process until pureed. Strain
through a fine strainer. Makes about 1 cup (250 ml).
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