Recipe by ForeverMama
Here's one that's been on my "to do" list that seems good to serve to my honey for Valentines Day.
Top Review by nochlo
Made for PRMR!!! This was great. I did substitute lime juice for lemon juice due to what I had on hand. I think it still turned out well. I will be making again next time with lemon juice to see if it tastes about the same. Thanks for this keeper!!!
- 3 egg whites
- 1 (10 ounce) package frozen strawberries, thawed
- 1 (7 g) envelope unflavored gelatin (approximately 2 1/2 teaspoons)
- 1⁄2 cup sugar (divided)
- 1⁄4 cup water
- 1 tablespoon lemon juice
- 1⁄8 teaspoon salt
- red food coloring (optional)
- custard, sauce (recipe follows)
- 1 1⁄2 cups milk
- 3 egg yolks
- 1⁄4 cup sugar
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- In a medium bowl, let egg whites stand at room temperature for 1 hour.
- Meanwhile, drain strawberries, reserving syrup. Sprinkle gelatin over syrup in a small saucepan, to soften. Place over low heat, stirring until gelatin is dissolved.
- Place strawberries, 1/4 cup sugar, the lemon juice, salt, few drops food color (if using), 1/4 cup water and the gelatin into blender container. Cover; blend at low speed for 1 minute.
- Place into medium sized bowl. Set in pan of ice and water. Let stand, stirring occasionally, just until beginning to set - about 20 minutes.
- With electric mixer at high speed, beat egg whites until soft peaks form when beater is slowly raided. Gradually beat in remaining sugar. Continue beating until stiff peaks form.
- With same beater, at high speed, beat gelatin mixture until light. Fold in beaten egg white until well blended. Turn into 1-quart mold.
- Refrigerate until firm - at least 3 hours.
- To serve; Run a small spatula around edge of mold. Invert over serving platter; place a hot, damp dishcloth on bottom of mold; shake gently to release. Serve with Custard Sauce.
- If you wish, place the Strawberry Blessed Snow into a platter that has a lip, pour custard sauce carefully around the bottom of the patter.
- Custard Sauce:.
- Pour milk into a medium sauce pan and heat until tiny bubbles appear around edge of pan.
- Ready your double boiler: Choose a cooking pot that is large enough to accommodate a heat-proof bowl. Pour water into the pot to measure about 3" making sure that when you sit the heat-proof bowl over the pot that the water doesn't touch the bottom of the bowl.
- Remove the heat-proof bowl from top of pot. Add egg yolks and sugar and mix well.
- Very slowly pour hot milk into egg mixture, whisking constantly to avoid cooking the eggs into curdles. Place bowl over the pot of simmering water, making sure the water doesn't come to a boil and that it doesn't touch the bottom of the bowl.
- Cook, stirring constantly with a wooden spoon, until thin coating forms on wooden spoon. Can also test for doneness if it also coats the back of a metal spoon - should take about 8 to 10 minutes to cook through.
- Let custard cool slightly. Place sheet of waxed paper or plastic wrap directly on surface (this is to avoid a skin to form).
- Set bowl in cold water, to fully cool or place in refrigerator to speed up the process. Stir in vanilla extract and place wax or plastic wrap directly over custard. Refrigerate until ready to use. Makes 1 1/2 cups.