2 1/2 cups of milk
4 egg whites separated
4 tablespoons of unflavored gelatin
4 to 5 cups of cooked chicken breast, diced
3 cups of pears, diced
1 cup of chopped onion
1 cup of mayonnaise
1/4 cup of chopped fresh parsley
1/4 cup of lemon juice
salt and pepper to taste
2 cups of whipped cream
2 1/2 cups of milk
4 egg whites separated
4 tablespoons of unflavored gelatin
4 to 5 cups of cooked chicken breast, diced
3 cups of pears, diced
1 cup of chopped onion
1 cup of mayonnaise
1/4 cup of chopped fresh parsley
1/4 cup of lemon juice
salt and pepper to taste
2 cups of whipped cream
Heat 1 1/2 cups of milk in a bain-marie
Whisk egg whites until stiff and creamy, then slowly add the warm milk mixture, whisking constantly
Pour the mixture into a saucepan and cook over low heat, stirring constantly, until thickened slightly
Remove from heat and let cool
Dissolve gelatin in 1 cup of cold milk and let sit for 2-3 minutes
Heat the mixture gently over medium heat, whisking constantly, until dissolved
Let cool
Combine the egg yolk mixture, chicken, pears, onion, mayonnaise, parsley, lemon juice, salt, and pepper in a bowl
Whisk the egg whites until stiff and creamy, then fold into the above mixture with the whipped cream
Pour into an ungreased 2-cup mold and refrigerate until firm
Serve chilled, garnished with thin slices of pear and meringue
This serves 12-20 people.
