Recipe Swap - Light, Airy: This bisque is really a gelatin salad

By: By Michael Hastings | JOURNAL FOOD EDITOR
Published: November 11, 2009

Mary Leaver of Raleigh responded to a request for a recipe for lime bisque, which is not a bisque. It's a gelatin salad.

This is supposed to be light and airy, so it requires considerable whipping. To get the evaporated milk to whip, it must be cold. Leaver suggests even freezing the mixing bowl and the beater or whisk to help keep the mixture ice-cold.

This also can be made in a pie plate with a standard graham-cracker crust. Leaver also said that it freezes well.

Leaver said that her grandmother always made it with lemon, but it works just as well with lime.

Lime or Lemon Bisque

1 3-ounce box lime or lemon gelatin

1¼ cups boiling water

1 cup sugar

1 12-ounce can

evaporated milk,

thoroughly chilled

1 lime or lemon (juice and grated rind)

1 box graham cracker crumbs

1. Dissolve gelatin in boiling water. Add sugar and stir to dissolve. Chill until partly congealed.

2. Whip can of evaporated milk. Add juice and a rind of lemon. Add gelatin mixture. Whip together. Line an 8-by-10-inch pan with graham-cracker crumbs. Pour in gelatin mixture. Sprinkle crumbs on top. Chill 3 hours.

Help

■ Recipe Swap would like a recipe for orange marmalade.

Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, P.O. Box 3159, Winston-Salem, NC 27102; or e-mail to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.