Lemon Snow with Custard Sauce
From Cook's Country
Lemon snow is a lemon-flavored egg white foam, lightly set with gelatin. It’s fresher and lighter than most desserts but satisfies a sweet craving all the same. It is almost always served with custard sauce made from milk or cream and thickened with egg yolks. Many of the recipes we tried included an overwhelming amount of lemon zest or lemon extract, making the snow more reminiscent of cleaning products than a dusting of fresh snow. We found that losing the lemon extract and using a combination of lemon juice and a modest amount of lemon zest gave us the fresh, not overpowering lemon flavor we sought. Most recipes call for whipping egg whites separately from a lemon gel made from sugar, water, lemon juice and zest, and gelatin. We found that the two parts could be whipped together and that this method yielded a more compact, almost creamy texture to the dish.
Serves 8 to 10
If you’re concerned about eating raw egg whites, use pasteurized shell eggs. Plan ahead, as both the gelatin mixture and the “snow” need to chill. To reduce the chilling time, place the bowl with the gelatin mixture over a second, larger bowl of ice water and stir occasionally. To make Orange Snow, use orange juice and zest in place of the lemon.
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