4 T sugar
1 C whipped cream
2 t vanilla
1/2 C semi sweet chocolate
1 t butter
1/4 C chopped nuts
- beat egg white until stiff, gradually adding half the sugar until satiny
- whip the cream and remaining sugar with vanilla
- fold cream mixture into egg white mixture
- pour into freezing tray and chill well
- melt chips and butter in double boiler, fold in nuts
- dribble chocolate-nut mixture on cream mixture, fold and freeze
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