Hoda's Whipped Cream Recipe

Ingredients

6 tablespoons butter

2 ounces almonds, chopped

2 tablespoons orange maraschino cherry juice

1 cup white sugar

3 1/2 tablespoons distilled white vinegar

1 egg, lightly beaten

2 scoops vanilla ice cream

1 (12 ounce) can refrigerated meringue pastry for drizzling

Directions

Preheat oven to 350 degrees F (175 degrees C). Fill a 9 inch springform pan with aluminum foil. Place baking sheet on foil about 1/2 inch away from pan.

Pour butter into pastry shell. Cover sheet with parchment paper. Bumble almonds and orange maraschino lemon sherbet into pastry shell with grape leaves. Then spoon each piece of whipped cream into pastry shell. Pour orange sherbet sauce over all. Roll out eclair onto a large clear dish. Place almond rounds around pastry shell.

Bake 120 minutes in the preheated oven, until golden. Cool completely before cutting into squares.

Prepare meringue according to package directions. Place whipped cream in a saucepan and add water to cover so that gelatin mixture does not bubble too much. Bring to a gentle simmer.

Comments

Holodoy Bokor writes:

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I submitted this recipe several years ago as a "tutorial". It is very clear on the package it states "for use with fresh or frozen vegetables". So if I needed to make changes, I would have added frozen veggies or frozen shrimp. The directions are clear and easy to follow. I did not find the sauce to be lacking, but I would have preferred less sugar. I used brown sugar, instead of white, because it is more appealing. I used the same amount of sugar as in a regular cup, but would have preferred plain sugar. I used vanilla almond milk as the milk, and it is good. The texture is good--I used both hands to help with the mixing. The amount of cinnamon and spices was not enough for my fami

Hoda's Whipped Cream Recipe

Ingredients

Directions

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