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24-HOUR SALAD
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Dotty Corcoran
| 2 lg. | eggs |
| 2 Tbsp | sugar |
| 1 cup | heavy cream |
| 2 Tbsp. | lemon juice |
| 2 cups | frozen sour cherries, drained (do NOT substitute) |
| 1 20-oz can | pineapple tidbits or crushed pineapple packed in juice, drained |
| 2 14.5-oz cans | mandarin oranges packed in juice, drained |
| 3 cups | large marshmallows, quartered (do NOT substitute)* |
| 1 cup | sliced almonds, chopped coarsely (do NOT substitute) |
Combine the egg and sugar in a medium heatproof bowl. Set the bowl over a saucepan containing an inch of summering water and whisk until the sugar begins to dissolve, about 1 minute. Whisk in ¼ cup of the heavy cream and the lemon juice and cook, whisking constantly, until the mixture begins to thicken slightly, about 5 minutes. Let cool completely, at least 30 minutes.
Meanwhile, with an electric mixer on high speed, beat the remaining ¾ cup heavy cream in a large bowl to soft peaks. Gently fold into the cooked egg mixture.
Toss the cherries, pineapple, oranges, marshmallows and almonds together in a large bowl. Pour the egg and cream mixture over the fruit and toss gently until combined. Refrigerate until ready to serve, at least 24 hours and up to 2 days in advance. Serve
* Spray chef’s knife with cooking spray to cut marshmallows without clinging to knife or each other.
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