by Tarla Dalal
Added to 48 cookbooks
This recipe has been viewed 4633 times
An afternoon soup. Serve chilled.
- Extract the fruit juices.
- Mix the juices, sugar, lemon and orange rinds and cornflour and add 4 teacups of water.
- Boil for 10 minutes.
- Cool the soup and chill in the freezer compartment of a refrigerator.
- Just before serving, beat the egg-white stiffly, add the powdered sugar and mix well.
- In each cup, put the ice-cold soup, top with 2 teaspoons of egg-white and serve.
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