BORDURE DE HIGOS
Libra higos secos
1 taza agua
Jerez o vino
taza crema
1 cucharada azúcar tinto cáscara de limón
5 hojas colapez
Se cortan los higos en pedazos y se echan en una cacerola con el agua, o vino si se prefiere, azúcar y cáscara de limón. Se ponen apenas a hervir a fuego muy lento., Cuando todo esté ya blando, se pasa por un tamiz fino. La colapez se tendrb disuelta de antemano, y se le agrega al cocimiento an- terior. Se deja enfriar un poco, y entonces se le añaden dos cucharadas de crema. Se vierte a un molde mojado. Se pone al hielo a endurecer y se vacia como una jalea corriente. Se sirve acompañado de crema batida con azúcar. 2
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