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Ingredients
| marshmallows: 23 marshmallows |
| water: 1 cup |
| lemons: 1 |
| granulated sugar: 2 Tbl |
| eggs: 2 (whites) |
| granulated sugar: 1 Tbl |
| 2% milk: 1 1/3 cups |
| eggs: 2 (yolks) |
| salt: 1 dash |
| granulated sugar: 1/2 cup |
| vanilla extract: 1 tsp |
Lemon Mallobet
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
1440 min -
Servings
5 serving(s)
Tags
- Melt marshmallows in top of a double boiler with water.
- When disolved, add juice of lemon, and 2 tablespoons sugar.
- Put in refrigerator to jell (5-6 hours or overnight).
- When jelled, fold with teaspoon. (this is to break up the gel enough that it will mix with a merangue, so don't be afraid to attack it a bit)
- Beat 2 egg whites to stiff peaks with 1 tablespoon sugar.
- Fold the egg whites into the jelled mixture and freeze.
- For the sauce: beat all of the ingredients together (less vanilla). Place in a double boiler. Stir until thick (do not boil). Add vanilla, let cool, and pour over frozen dessert.