Turn into prepared pan (or glass bowl), smooth top with spatula and refrigerate, covered, for several hours or overnight until thoroughly chilled and set.
To unmold (if making in pan): Run a sharp knife around edge of pan; invert onto serving platter; shake gently to release. If necessary, place a hot damp cloth over bottom of pan; let stand a few minutes, shake again.
When ready to serve, whip remaining heavy cream and spread on top. Decorate with lemon slices and sprinkle with coconut, if desired.
Per serving: 549 calories, 8 grams protein, 24 grams fat, 15 grams saturated fat, 80 grams carbohydrate, 1 gram fiber, 164 milligrams cholesterol, 522 milligrams sodium
RECIPE REQUESTS
James Paranilam of Baltimore would like help finding a recipe for apple fritters from the nowclosed Edelweiss bakery on Harford Road in Baltimore.
Tom Anderson of Lewisburg, W.Va., says he would love to have the recipe for fried eggplant that was served at the famous Haussner's restaurant in Baltimore.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.
