Marshmallows, marshmallows everywhere!

I found this recipe in The Carnation Year Book Of Menus And Recipes. I don't have any idea on the year, but I'm guessing its from the '50s or '60s. And yes, it is the Carnation of powdered breakfast and canned milk fame. This sounded really interesting, and made me think of the glam days of Hollywood. Not sure why. When Rand and I can have dairy again I'll have to give it a whirl.


Lemon Marlow With Ginger Marshmallow Sauce

27 marshmallows
2/3 cup water
3 tablespoons lemon juice
2 cups whipped Carnation Milk

Steam the marshmallows and water in the top of a double boiler until the marshmallows are completely liquefied. Add lemon juice and cool until mixture is slightly stiffened and quite cold. Combine whipped milk (recipe to follow) lightly with the marshmallow mixture. Turn into freezing compartment of refrigerator and freeze without stirring. Serve with Ginger Marshmallow Sauce or any other desired sauce. Serves 6.



Whipped Carnation Milk Topping for Desserts

1 cup Carnation Milk, undiluted
2 tablespoons lemon juice
1/4 cup confectioners sugar

Chill milk thoroughly. Whip until stiff. Add lemon juice and continue whipping to blend thoroughly. Add sugar. 6 servings



Ginger Marshmallow Sauce

16 marshmallows
1/2 cup water
3 egg yolks
4 tablespoons sugar
3 tablespoons ginger preserved in syrup, minced
1/2 teaspoon grated orange rind
1/2 teaspoon grated lemon rind

Place marshmallows and water in top of double boiler, cover and steam until the marshmallows are melted. Beat egg yolks thoroughly, add sugar, and then stir in the marshmallows. Add ginger, orange and lemon rind, return to the double boiler, cook 2 minutes longer. Chill.



So basically you're serving a marshmallow dessert with a marshmallow topping..... It would make for a pretty sweet dessert, but it still sounds delicious. I'm a little puzzled about the step of turning the marshmallow/whipped milk mixture into the freezing compartment of my refrigerator, but I suppose with today's appliances you would just put it in a bowl, in the freezer, and leave it until it is frozen solid. I bet the ginger sauce would be awesome over chocolate cake or brownies..... Yeah, I'm going to have to make this one. I'll let you know how it turns out, when I do!