posted by Angel 11-26-98 5:27 AM
Snow Pudding
1 envelope of Knox sparkling gelatin
1/4 cup cold water
3/4 cup sugar
1/4 tespoon salt
1 cup hot water
1/4 cup lemon juice
1 teaspoon grated lemon rind
2 eggs, whites only
Soften gelatin in the cold water and add sugar, salt and hot water. Stir until dissolved. Add lemon juice and grated lemon rind. Stir occasionally and when very thick beat with a wire spoon or whisk until frothy. Add egg whites beaten stiff and continue beating until stiff enough to hold its shape.
Turn into a mould that has been rinsed in cold water. Chill and when firm unmould and serve with favourite sauce.
Creme Anglaise Sauce:
3 egg yolks
1 1/4 cups hot milk
2 teaspoons vanilla
1/3 cup granulated sugar
1 tablespoon soft butter
1 tablespoon run (optional)
Beat egg yolks in a 1 1/2 quart stainless steel or enamel saucepan until thick, about 1 minute. Gradually beat in sugar, and beat in hot milk in droplets.
Stir over moderately low heat with wooden spoon until sauce thickens enough to coat the spoon. Do not let it simmer or egg yolks will curdle. Stir in vanilla and butter and rum, if used. Serve warm or cool.
Lemon Sauce:
1/2 cup sugar
1 tablespoon corntarch
1/8 teaspoon salt
1/8 teaspoon nutmeg
1 cup boiling water
2 tablespoons butter
1 1/2 tablespoons lemon juice
Mix sugar, cornstarch, salt and nutmeg and gradually add the water. Cook over low heat until thick and clear. Add the butter and lemon juice and blend thoroughly.