Food Of The Angels With Warm Butterscotch Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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I've been saving this one to post closer to the holidays, as it makes an impressive and unforgettable dessert. The recipe goes back to the dark ages (1960s), but it is just as popular in our family today as it was then - this is the one my daughters and niece ask for regularly. Read more . The warm butterscotch sauce puts this one over the top! Ingredients:
dessert base |
1 angel food cake |
1 envelope knox gelatin |
1/2 cup cold milk |
3 egg yolks, beaten |
1 cup sugar |
11/2 cups milk |
8 ounces heavy whipping cream, beaten to stiff peaks |
3 egg whites mixed with 1/2 teaspoon vanilla extract, then beaten to stiff peaks |
butterscotch sauce |
1 cup brown sugar |
1 cup white sugar |
1 cup heavy cream |
1/2 cup butter |
Directions:
1. For dessert base, break up angel food cake into bite-size pieces and place in a 9x13 pan; cover and set aside.
2. Add gelatin in 1/2 cup cold milk and stir to dissolve; set aside.
3. In a medium saucepan, cook yolks, sugar, and 11/2 cups milk to a thin custard (the consistency of gravy).
4. Remove pan from heat and whisk in gelatin mixture, mixing well.
5. Allow custard to cool completely.
6. When custard is cooled, fold in beaten whipped cream, then beaten egg whites mixture.
7. Pour this over the angel food pieces in the pan.
8. Cover and chill completely.
9. To serve, cut into pieces and top with warm Butterscotch Sauce.
10. For butterscotch sauce, place all ingredients in a saucepan and boil gently for 2 minutes, stirring occasionally.
11. Cool and keep refrigerated.
12. Reheat sauce at serving time (do not let it boil again).
13. NOTE: By using a store-bought angel food cake (buy the best quality you can find!), and making the sauce and dessert the day before, this makes an easy-to-serve, impressive dessert.
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