AuthorVivThis is so delicious. Frozen peaches and cream on a shortbread crust!
Make shortbread crust according to link above. You also can reserve a little bit of this crust recipe or make a little additional if you would like some shortbread crumbles to top the desert before you freeze or sprinkle them on top as you serve. If you are making crumbles, crumble dough and bake until lightly browned on a cookie sheet. Crust must be fully baked according to directions.
Filling:
Beat egg yolks and whole egg in a medium sized bowl. Stir in 1 cup sugar, crushed peaches, lemon juice. Stir over low heat unttil thick. Cool.
In a separate clean bowl, beat egg whites until foamy. Add cream of tarter and continue beating. Beat in 1/4c of sugar 1T at a time until stiff peaks form.
In a separate bowl, beat cream until stiff.
Fold cream into egg whites. Fold in cooked egg mixture and sliced peaches.
Pour into crust in 12x8 pan. (If you choose to make shorbread crumbles, you can put them on now, or when serving.) Freeze.
You don't need a garnish, but if you are making for company, you might want to garnish with fresh or frozen peaches and shortbread crumble and maybe a tiny dollop of whipped cream if you want to make it look extra pretty.
Makes 10-12 servings.
Ingredients
Directions
Make shortbread crust according to link above. You also can reserve a little bit of this crust recipe or make a little additional if you would like some shortbread crumbles to top the desert before you freeze or sprinkle them on top as you serve. If you are making crumbles, crumble dough and bake until lightly browned on a cookie sheet. Crust must be fully baked according to directions.
Filling:
Beat egg yolks and whole egg in a medium sized bowl. Stir in 1 cup sugar, crushed peaches, lemon juice. Stir over low heat unttil thick. Cool.
In a separate clean bowl, beat egg whites until foamy. Add cream of tarter and continue beating. Beat in 1/4c of sugar 1T at a time until stiff peaks form.
In a separate bowl, beat cream until stiff.
Fold cream into egg whites. Fold in cooked egg mixture and sliced peaches.
Pour into crust in 12x8 pan. (If you choose to make shorbread crumbles, you can put them on now, or when serving.) Freeze.
You don't need a garnish, but if you are making for company, you might want to garnish with fresh or frozen peaches and shortbread crumble and maybe a tiny dollop of whipped cream if you want to make it look extra pretty.
Makes 10-12 servings.
