Wedding Salad

This is a very pretty fruit salad, tradition-ally served at weddings in Canada because all the ingredients are ‘white’. If possible, it should be made

24 hours before it is eaten. Any light-coloured fruit be used instead of the lychees and pineapple used in this recipe.

14 oz. canned lychees, drained

1 small fresh pineapple, peeled, cored and chopped

8 oz. seedless white grapes

2 bananas, peeled and sliced

4 oz. slivered almonds

8 large white marshmallows, cut into small pieces

2 eggs, lightly beaten

2 tablespoons sugar

4 fl. oz. single cream

2 teaspoon grated lemon rind

3 tablespoons lemon juice

8 fl. oz. double cream , stiffly whipped

In a large mixing bowl, combine the lychees, pineapple, grapes, bananas, almonds and marshmallows. Chill the bowl in the refrigerator.

In a medium-sized, heatproof mixing bowl, using a wooden spoon, combine the eggs, sugar, single cream and lemon rind.

Gradually stir in the lemon juice.

Half-fill a large saucepan with hot water. Place the bowl containing the egg mixture over the pan and set the pan over moderate heat. With a wire whisk or rotary beater, beat the egg mixture until it is thick and smooth. Do not allow the mixture to come to the boil or the eggs will scramble. Remove the pan from the heat and remove the bowl from the pan. Set the mixture aside until it cools to room temperature. Place the bowl in the refrigerator and chill for 1 hour.

Remove the fruit and egg mixtures from the refrigerator. Using a metal spoon, fold the egg mixture and the whipped cream into the fruit. Using two large spoons, toss the fruit gently until they are thoroughly coated with the egg mixture and cream. Return the bowl to the refrigerator and chill for at least 2 hours before serving. ‘ i

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