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| 8 klein | Young mint sprigs; taken from top of stem |
| 5 Esslöffel | Superfine (caster) sugar |
| 1 1/2 Tasse | Creme fraiche (see below) |
| 3 | egg whites stiffly beaten |
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Chop the mint leaves very finely, then put into a blender with the sugar. Blend until well mixed. Stir the sugar and mint mixture into the creme fraiche. Fold in the egg whites. Put into a freezer container and freeze for at least 4 hours.
Creme fraiche is a lightly cultured cream with a consistency between sour (soured) cream and heavy (double) cream. If unavailable, you can substitute two parts heavy cream mixed with one part sour cream; leave in a warm room for 5 - 6 hours until thickened, then stir, cover and refrigerate.
Recipe is from _Alfresco_ by Linda Burgess and Rosamond Richardson.
Eat-L Digest 11 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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