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Angel de Frappe

  • 1/2 cup fruit, chopped
  • 1/2 cup sugar
  • 3 Tbsps boiling water
  • 3 Tbsps fruit syrup
  • 1 1/2 cup whipped cream
  • 2 egg whites, beaten stiff
  • 1 Tbsp gelatine
  • 1/2 cup cold water
Dissolve gelatine in boiing water. Boil the sugar and cold water until the syrup threads, then gradually pour into egg whites, stirring constantly. Add gelatine and fruit syrup and allow to cool off. Fold in cream and fruit. Chill and serve proudly with fruit.
Submitted by Tess M May 25, 2009 15 min 30 min 45 min


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