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Catholic Recipe: Martyrs' Chiffon Dessert

    INGREDIENTS

  • 1 pint strawberries
  • 1 envelope unflavored gelatine
  • 1/2 cup water
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon rind
  • 1 can (1-2/3 cups) icy cold evaporated milk, whipped
  • Details

  • Yield: 8 servings
  • Prep Time: 30 minutes plus chilling time
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

Appropriate nameday dessert for feasts of martyrs.

For the feast of martyrs, a molded strawberry dessert in the shape of a crown would be an appropriate dessert for the feast.

DIRECTIONS

Crush strawberries, reserving several whole strawberries for garnish. Sprinkle gelatine on water in saucepan to soften. Place over low heat, stirring constantly, until gelatine is dissolved. Remove from heat. Add sugar and salt and stir until sugar is dissolved. Stir in strawberries, lemon juice and lemon rind. Chill until mixture is the consistency of unbeaten egg white. Fold in whipped evaporated milk. Turn into 1 1/2-quart mold or bowl (a crown mold would be most appropriate). Chill until firm. At serving time, unmold and garnish with whipped cream and sliced strawberries.

Recipe Source: My Nameday — Come for Dessert by Helen McLoughlin, The Liturgical Press, Collegeville, MN, 1962
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