LIGHT AND SWEET

Press, Volume CX, Issue 32462, 24 November 1970, Page 5

LIGHT AND SWEET

(By

CELIA TIMMS)

That variety of dessert often referred to as “Sweet Nothings” is frequently greatly appreciated, especially if it should follow a large meal—it adds that final enjoyment which many of us have come to regard as essential to a good meal, without adding anything in the way of “bulk.” The following recipes have been selected for their lightness —and sweetness.

STRAWBERRY ICECREAM MERINGUE PIE

For six servings you need: 4 egg whites 1} cups castor sugar 1 teaspoon vanilla 1 teaspoon vinegar 1 pkt raspberry jelly crystals I dessertspoon lemon juice Vanilla ice cream . Strawberries Cream Method: Beat egg whites with a pinch of salt until stiff, gradually add castor sugar, continuing to beat until standing in peaks, add vanilla and vinegar and blend carefully and thoroughly. Spread meringue thickly over base and sides of a 9in tart plate and bake in a slow oven, 250275, for 45 minutes. Allow to become quite cold. Dissolve the jelly crystals in 1| cups hot water, add lemon juice and chill until beginning to thicken, then beat in about a cupful of vanilla ice cream. Turn into meringue shell and chill until firm. Decorate with whole strawberries and whipped cream. CHINESE GOOSEBERRY SOUFFLE For four servings will will need: 1 cup cooked, drained Chinese Gooseberries (sweetened) 1 cup syrup from cooked fruit 1 tablespoon lemon juice 3 teaspoons gelatine Green food colouring. Method: Dissolve gelatine in 1 cup hot water, add syrup and lemon juice. When the consistency of egg white beat until' very thick and taste for sweetness, adding more sugar if . required. Press fruit through a sieve and fold into jelly mixture. Combine thoroughly and pile into individual dishes. Decorate with glace cherries. This is very good served with ice cream. PRUNE FLUFF For six servings you will need: Jib prunes 1 packet red currant jelly crystals i cup evaporated milk or cream Juice of J lemon 1 tablespoon brown sugar 3 tablespoons port wine or sweet sherry 1 white of egg Whipped cream Method: Cook prunes in . two cups of water without sugar; drain well. Re-heat 1} cups of the prune liquid in which they were cooked and dissolve the jelly crystals in this. Stir until dissolved, then add the cream or evaporated milk. Chill until beginning to set. Stone and chop prunes and sprinkle with lemon juice and brown sugar. Beat the jelly until fluffy, fold in prunes, port wine or sherry and the stiffly beaten eggwhite. Blend very well and pour into mould and chill. Decorate with lemon flavoured whipped cream.

LEMON SAGO FOAM Here is a refreshingly new way of serving sago pudding—not normally one of the more popular sweets. This recipe is sufficient for four servings. You will need: 5 level tablespoons sago 1J cups water Grated rind and juice of 2 lemons 5 tablespoons golden syrup 2 eggs. Method: Wash sago well in a strainer under a running cold tap and put in saucepan with the water and let soak for 5 minutes. Add lemon rind and juice and the golden syrup, and simmer for 15 minutes, stirring frequently. Remove from heat. Separate eggs and beat whites until stiff with a pinch of salt, then fold gently into the cooled sago. Make a custard with the egg yolks, to which a mashed banana can be added if likfed, and serve this with the foam.

A VICTORIAN TOUCH At Victorian dinner parties it was customary to serve water ices between courses to enable the guests to continue eating the many courses served in those times. Here is a recipe for a Lemon Water Ice to serve six. You will need: Bozs sugar Juice of 3 lemons 1 egg white Method: Dissolve the sugar in one pint of water and bring to the boil. Simmer this syrup for 10 minutes, then cool. Add the strained lemon juice and pour into refrigerator tray and freeze until firm. Tip into a bowl and mash well, then add the stiffly beaten egg white. Return to re- , frigerator tray and freeze until required.

COFFEE SPONGE For six servings you will need: 2 tablespoons gelatine 2 tablespoons instant coffee Two-thirds cup sugar 3 egg whites; vanilla Whipped cream; chopped nuts. Method: Soak gelatine in 1 cup cold water for 5 minutes. Dissolve coffee in 2 cups boiling water in small pan, add softened gelatine and sugar and stir well over low heat. Cool until beginning to thicken, then add the stiffly beaten egg whites and beat all vigorously for 5 minutes until light and foamy; add vanilla. Pour into a mould previously rinsed with cold water and chill. Run a knife around edge and dip for a second or two in hot water before turning out on serving plate. Decorate with whipped cream and chopped nuts.