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Versatile Egg

Versatile Egg

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Publicado porHoshino77

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Published by: Hoshino77 on Sep 08, 2009
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10/17/2012

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• 1 cup plus 3 tablespoons sugar
• 2 teaspoons cornstarch
• 1 teaspoon grated orange peel
• 4 eggs, separated
• 2 cups low−fat vanilla yogurt
• 1/2 teaspoon cream of tartar
• 4 cups assorted fresh fruit (whole blueberries, cherries,
raspberries and/or grapes: sliced peaches, strawberries, apples,
carambolas (star fruit) and/or peeled kiwi fruit; and/or melon
balls)

In medium saucepan, stir together 3 tablespoons of the sugar,
cornstarch and orange peel. Stir in egg yolks and yogurt until well
blended. Cook over medium heat, stirring constantly, until mixture boils
and thickens. Cover and chill thoroughly.

In large mixing bowl at high speed, beat egg whites with cream of tartar
until foamy. Add remaining 1 cup sugar, 2 tablespoons at a time,
beating constantly until sugar is dissolved and whites are glossy and
stand in stiff peaks. (Rub just a bit of meringue between thumb and
forefinger to feel if sugar has dissolved.) With spoon or pastry bag,
spread mixture over bottom of lightly greased or lined (foil or waxed,
brown or parchment paper) 12−inch pizza pan, forming a rim around
sides. Bake in preheated 225°F oven until firm and cake tester or
wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.
Turn off oven. Let stand in oven with door closed until cool, dry and
crisp, at least 1 additional hour.

To serve, spread chilled custard evenly over baked meringue shell.
Arrange fruits in a decorative pattern over custard. Cut into wedges and
serve immediately.

TUTTI−FRUTTI MERINGUE ROUND

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