Ingredients: |
Ingredients: WINE JELLY NEST
3 tbsp. gelatin
3/4 c. cold water
1 1/2 c. boiling water
3/4 c. sugar
4 1/2 tbsp. fresh lemon juice
1 bottle sweet sauterne (3 1/4 c.)
EGGS
1 dozen eggs, uncooked and in the carton
1 pint cream (can use part half and half)
1 vanilla bean
1 c. cold water
1/2 - 2/3 c. sugar
flavorings and colorings of your choice
Opt: 1 c. heavy cream, whipped
|
Directions: |
Directions:WINE JELLY NEST:
Soak the gelatin in cold water until thick. Add boiling water, sugar, lemon juice and wine. Stir until well mixed and dissolved, then chill until set. To serve, stir with a fork until sparkly, and arrange in nest shape on a large round platter.
EGGS:
Empty each egg by putting a pinhole at one end, a slightly larger hole at the other (using a pin or metal turkey skewer) and blowing out the contents.
Submerge all the empty egg shells in water in a large pot or bowl, and soak them overnight, saving the carton they came in.
Next day, place a spoonful of flour in each of the carton's 12 indentations. Use your mouth to blow on the pinhole end of each egg, pushing all the water out; then prop it up in the carton by setting the pinhole end in the flour, which will plug the opening and prevent the egg from wobbling.
Scald the cream, dissolve the sugar in it, and soak the vanilla bean in it for an hour. Dissolve the gelatin in the cold water and add to the cream/sugar mixture, stirring well.
Place the mixture in 4 separate bowls (about 3/4 c. each) and add flavor and food coloring to taste.
Here are some possibilities:
Chocolate: add 1/2 to 1 oz. grated semisweet chocolate (may have to reheat to melt chocolate)
Lemon: add lemon juice and yellow food coloring
Orange: add frozen orange juice concentrate and red/yellow food coloring as needed
Rose: add rosewater and a touch of red food coloring to make pink
Peppermint: add peppermint extract and blue food coloring
Almond: add almond extract and green food coloring
Using a cream pitcher or small funnel, fill the eggs with the flavored cream from the 4 bowls (can make about 3 eggs from each bowl, 1/4 cup cream mixture each.) Chill the filled eggs in fridge overnight, still in the carton.
Note: If the mixtures during this process are too warm, they may separate and form two slightly different colors inside the shell. If they are too cool, they can become too thick to put in the egg easily.
Also note: if you make a double recipe, 24 eggs, you can use all six suggested flavors, and a double set of the two most favorite ones.
When ready to serve this dessert, have the nest ready. Run each egg under lukewarm water, tapping the shell gently with a knife handle until it loosens and can be easily peeled off.
Arrange the eggs in the nest so that the colors are pretty. Optional: top the dessert with dollops of whipped cream. |
Personal
Notes: |
Personal
Notes: This recipe from T makes a beautiful dessert, but also can be very labor intensive and tricky! Sometimes, it just plain doesn't work. Don't be discouraged. It's an exercise in humility. And if you really go to all this trouble, consider doubling the recipe. Pop loved the chocolate ones most; Polly the lemon and peppermint. Rosewater, though hard to find these days, is worth searching for - a very elegant and delicate flavor.
|
This recipe for Easter Egg Dessert is from