Frozen Lime Foam

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Preparation info

  • 4 to 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 eggs, separated
  • ½ cup sugar
  • Grated rind of 1 lime
  • Juice of 1 or 2 limes
  • 1 cup heavy cream, whipped
  • ¾ cup graham-cracker crumbs

Method

  1. Combine egg yolks, sugar, lime rind and juice in the top part of a double boiler. Cook over hot water, stirring, until slightly thickened. Cool.

  2. Fold in stiffly beaten egg whites. Fold in whipped cream.

  3. Sprinkle half of the crumbs into a large refrigerator tray. Pour in lime mixture. Top with remaining crumbs. Freeze until firm.

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