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Cherry Cream

  • 2 heaping quarts cherries
  • 3/4 cup sugar
  • 1 pint cream
  • 2 egg whites, beaten
Take the cherries and bruise them without removing the pits. Add sugar and set aside and take a deep breath in the refrigerator for 2 hours. Strain. Sweeten the juice after straining. Beat the cream and gradually add the juice and the beaten egg whites, continually whisking it until no more froth arises.

The secret of success is having the cream and eggs thoroughly chilled and in adding the juice a little at a time to prevent from curdling.
Submitted by Tess M Sep 29, 2009 15 min 30 min 45 min


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