Prep 1 hr
Cook 24 hrs
This recipe is one of the hallmarks of my childhood. :) I believe it was my great grandmother's recipe on my Dad's side, and whenever a holiday came along the lemon mallobet wasn't far behind. It takes a bit of time and effort to prepare, but for a family celebration it was always worth it. I loooove this stuff. :) I know my great grandmother always used to make the recipe as is and fill ice cube trays with the mallobet to freeze. My mom always used to double the recipe and use a jello mold or a bundt pan for the main mixture. (I'd recommend doing the latter ;) ) Edit: To address some of the questions in Chef #799733's comment, the jelled mixture doesn't mix 100% with the egg whites. The trick to an even texture is to break up the jell fairly thoroughly before folding in the egg whites. The first few times I made this after my mom passed down the recipe I didn't mix it up well enough and it tended to have some odd inconsistencies in the texture. It's been a couple of years since I had the time to make this myself so I don't remember how long it takes for the sauce to thicken. The consistency changes from fairly thin to more like a cream soup or chowder before it's done. Also, the red and green decorations in the photo were done by sprinkling some cake/cookie decorations in the bottom of the bundt pan before I poured the mixture in. I also put some green food coloring on a long teaspoon and slid it down the outside edge of the bundt pan after I poured the mallobet into the bundt pan, just before I froze it. I hope this clears things up a bit. And I apologize for not responding directly. I don't have a premium membership :) Happy holidays!
- 23 large marshmallows
- 1 cup water
- 1 lemon
- 2 tablespoons sugar
- 2 egg whites
- 1 tablespoon sugar
- 1 1⁄3 cups milk
- 2 egg yolks
- 1 pinch salt
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- Melt marshmallows in top of a double boiler with water.
- When disolved, add juice of lemon, and 2 tablespoons sugar.
- Put in refrigerator to jell (5-6 hours or overnight).
- When jelled, fold with teaspoon. (this is to break up the gel enough that it will mix with a merangue, so don't be afraid to attack it a bit)
- Beat 2 egg whites to stiff peaks with 1 tablespoon sugar.
- Fold the egg whites into the jelled mixture and freeze.
- For the sauce: beat all of the ingredients together (less vanilla). Place in a double boiler. Stir until thick (do not boil). Add vanilla, let cool, and pour over frozen dessert.
This isn't bad but the instructions seem to contain a flaw. I don't think it's possible to properly fold in the egg white and end up with a homogenous mixture if the jelly (US English = jello?) has already set. The sauce was great, although the instructions don't really make it clear when to stop heating because I did not detect the change in thickness of the liquid. I also wonder how to acheive the green and red decorations seen in the photographs.