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35 oz peach puree (Boiron)
9 f gelatin
14 oz Italian meringue
18 oz cream - whipped and lightly sweetened
4 oz peach liquor
1 Tbsp lemon juice
=Soak gelatin, melt in peach liquor and a touch of puree. Cool and add to puree. Fold in Italian meringue, whipped cream and lemon juice.
9 f gelatin
14 oz Italian meringue
18 oz cream - whipped and lightly sweetened
4 oz peach liquor
1 Tbsp lemon juice
=Soak gelatin, melt in peach liquor and a touch of puree. Cool and add to puree. Fold in Italian meringue, whipped cream and lemon juice.