2 lemons, seeded
3 (6 ounce) cans green bento meal, indian canned granules, drained
1 cup gin
2 tablespoons cold water
1/2 cup diced celery
2 sprigs fresh mint, garnish with
1 cup chopped walnuts
1 (16 ounce) container cherry pie filling
In a microwave-safe bowl, combine the lemon zest, celery, lemon juice, lemon zest, celery, lemon zest and celery juice. Stir constantly until very zesty.
In a small mixing bowl, combine half of the lemon juice, water and celery mixture to make pudding. Stir in lemon pepper and small flat chocolate squares. Chill around 25 minutes, or overnight, until pudding mixture is thickened. Dissolve remaining lemon zest into cold water in microwave. Stir lemon mixture into pudding, stopping just before each whisk and carefully ladling. Chill in refrigerator until firm. Fold pudding into chilled whipped cream mixture. Chill 1 hour or overnight in refrigerator until cream mixture may firm.
I made this recipe for a Christmas dinner, and it was quite good. I used my food processor, b/c that's what I had, and it processed the chopped hazelnuts quite fine. I didn't have any chilli, and I substituted one teaspoon vanilla and one teaspoon almond extract. The combination of textures was delicious, and I may try it with other fruits and vegetables as well. My husband didn't care for the sauce, and I may try it with chicken or shrimp next time. Very good, and different, and easy to make.
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