Friday, May 30, 2014
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| Fruity and Frosty Acini di Pepe |
"This unusual Italian dessert salad makes use of acini di pepe-27 pasta, which are small and go properly with the completed dish."
Ingredients :
- 1 cup acini di pepe pasta
- 2 eggs
- 1 (20 ounce) can overwhelmed pineapple, drained
- three tablespoons lemon juice
- 2 tablespoons white sugar
- 1 tablespoon butter
- 1/four teaspoon salt
- 1 (11 ounce) can mandarin oranges, drained and halved
- 1 cup canned grapes
- 2 cups miniature marshmallows
- 2 1/2 cups heavy whipping cream, whipped
- 1/4 cup maraschino cherries, minced
Instructions :
| Prep : | Cook : 10M | Ready in : |
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- Bring a massive pot of lightly salted water to a boil. Add pasta and cook according to package guidelines; drain and reserve.
- In a small saucepan, beat eggs with a cord whisk till foamy. Stir in reserved pineapple juice, lemon juice, sugar, butter and salt.
- Cook mixture over low warmth until thickened and coats the spoon; stir constantly for 2 mins and cool to room temperature.
- In a big bowl, combine pasta, pineapple, oranges, grapes and marshmallows; mix properly. Fold in egg mixture and whipped cream; cowl and relax.
- When chilled, stir aggregate and garnish with cherries; serve.
Notes :
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