Easy Recipe Finder
Recipe Feeder
2 eggs, separated 2
3/4 cup sugar 375 mL
1 small can crushed pineapple (8 oz/240 mL) with syrup 1 small can
2 tbsp fresh lemon juice 30 mL
2 cups buttermilk 500 mL
1 tsp unflavored gelatin (part of a package) 5 mL
1 tbsp water 15 mL
Combine egg yolks, 1/2 cup/125 mL of the sugar, pineapple with syrup, lemon juice, and buttermilk in the blender; whirl until blended. Soften gelatin in water; stir over hot water until dissolved; blend into buttermilk mixture. Pour into a 2-quart/2 L container and freeze until firm around the outer edges of the container, about 1 1/2 hours.
Beat egg whites until soft; gradually beat in the remaining sugar and continue beating until egg whites hold firm peaks. Break the partially frozen sherbet into chunks, pour it into a chilled bowl and beat until fluffy, then fold into egg white mixture.
Return to freezer container and freeze until firm.
3/4 cup sugar 375 mL
1 small can crushed pineapple (8 oz/240 mL) with syrup 1 small can
2 tbsp fresh lemon juice 30 mL
2 cups buttermilk 500 mL
1 tsp unflavored gelatin (part of a package) 5 mL
1 tbsp water 15 mL
Combine egg yolks, 1/2 cup/125 mL of the sugar, pineapple with syrup, lemon juice, and buttermilk in the blender; whirl until blended. Soften gelatin in water; stir over hot water until dissolved; blend into buttermilk mixture. Pour into a 2-quart/2 L container and freeze until firm around the outer edges of the container, about 1 1/2 hours.
Beat egg whites until soft; gradually beat in the remaining sugar and continue beating until egg whites hold firm peaks. Break the partially frozen sherbet into chunks, pour it into a chilled bowl and beat until fluffy, then fold into egg white mixture.
Return to freezer container and freeze until firm.
