4 Egg yolks
1/3 c Sugar
1 Envelope gelatin
3/4 c Midori
4 Egg whites
1/4 c Sugar
1 c Whipped cream
1 Baked pastry shell; chilled
-FOR GARNISH-
Whipped cream
Melon balls or Kiwi slices
In top of double boiler, combine egg yolks, 1/3 cup sugar and
gelatin. Beat slightly. Stir in Midori. Cook, stirring constantly,
until mixture thickens slightly. Beat egg whites until frothy. Add
1/4 cup sugar gradually, beating until soft peaks form. Gently fold
together yolk mixture, egg white mixture and cream. Turn into pastry
shell. Refrigerate several hours or until firm. Garnish with
additional whipped cream and melon balls or slices of peeled Kiwi
fruit.
Yields
8 Servings