Toasted Cocoanut Bisque Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Tapioca, quick cooking
2 cup: Milk, scalded
1/4 tsp: Salt,
1/3 cup: Sugar,
3 tbsp: Corn syrup, light
2 tbsp: Sugar,
2 each: Egg whites,
1 cup: Cream, whipped
1 1/2 tsp: Vanilla,
1 cup: Coconut, shredded, toasted crumbled
Directions:
Add tapioca to milk, cook in double boiler 15 minutes, or until
tapioca is clear and mixture thickened, stirring frequently. Strain
hot mixture, stirring through very fine sieve, add salt, 1/3 c. sugar
and corn syrup. Stir until sugar is dissolved. Cool. Add 2 T. sugar
to egg whites and beat until stiff. Fold in tapioca mixture. Fold in
cream, vanilla and cocoanut. Turn into freezing tray of refrigerator,
freeze as rapidly as possible.
Source: Mrs. Horatio Anstead, Elmore Grange, Ottawa County, OH
Source from luhu.jp
tapioca is clear and mixture thickened, stirring frequently. Strain
hot mixture, stirring through very fine sieve, add salt, 1/3 c. sugar
and corn syrup. Stir until sugar is dissolved. Cool. Add 2 T. sugar
to egg whites and beat until stiff. Fold in tapioca mixture. Fold in
cream, vanilla and cocoanut. Turn into freezing tray of refrigerator,
freeze as rapidly as possible.
Source: Mrs. Horatio Anstead, Elmore Grange, Ottawa County, OH
Source from luhu.jp