Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Angel Cream Melba
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- #51885
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 envelopes unflavored gelatin
1 cup sugar
3/4 teaspoon salt
4 cups milk
4 teaspoons vanilla extract
4 cups whipping cream
1 package (10 ounce size) frozen raspberries in quick-thaw pouch
2 teaspoons cornstarch
1 package (10 ounce size) frozen peaches in quick-thaw pouch
directions
Early in the day or a day ahead: In a 2-quart saucepan, stir gelatin, sugar, and salt. Gradually stir in half the milk. Cook over medium heat, stirring frequently, until gelatin is completely dissolved.
Remove from heat and stir in vanilla and remaining milk. Refrigerate until mixture mounds slightly when dropped from spoon, about 30 minutes.
In a large bowl with mixer at medium speed, beat whipping cream until soft peaks form. With a wire whisk, gently fold gelatin mixture into whipped cream.
Pour mixture into 12-cup ring mold or Bundt pan. Refrigerate dessert until set, about 3 hours or overnight.
Meanwhile, prepare Melba Sauce: Thaw raspberries. In 1-quart saucepan, mash raspberries. Stir in cornstarch and cook over medium heat until mixture boils, stirring constantly. Stir in frozen peaches with their syrup until blended.
Refrigerate sauce until well chilled.
To serve, unmold Angel Cream onto chilled platter. Spoon some Melba Sauce over Angel Cream. Pass remaining sauce.
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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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