½
Lb. Pastry
½ Lb. Uchuvas
Grated peel of 2 limes
2 cups chantilly cream.
Boil
water and dunk the uchuvas in it, then peel them and set
them aside. Roll out the dough and cup out two 5 ½
in. by 9 in. rectangles. Place one of the other pastry
rectangle and place it over the first one. With fork,
prick the uncovered part of the bottom layer to prevent
puffing. Lightly coat the pastry with milk and sprinkle
sugar on this to make it bake nicely. Place the pan in
the oven at 350° until the pastry turns golden. Fill
it with chantilly cream, sprinkle with lime peel and garnish
with the uchuvas.
Chantilly
cream
2 egg whites beaten until stiff
2 cups cream
Sugar to taste
1 teaspoon brandy or vanilla
Whip
the cream with 2 ice cubes until wrinkles appear on
the surface. Remove the ice, add the sugar and the brandy
and whip again. Then fold in the egg whites.
