Strawberry Blessed Snow With Custard Sauce

25m
Prep Time
3h
Cook Time
3h 25m
Ready In

Recipe: #16587

January 04, 2015



"Here's one that's been on my "to do" list that seems good to serve to my honey for Valentines Day."

Original is 6 servings
  • CUSTARD SAUCE

Nutritional

  • Serving Size: 1 (268.7 g)
  • Calories 561.8
  • Total Fat - 35.1 g
  • Saturated Fat - 12.9 g
  • Cholesterol - 1325 mg
  • Sodium - 180.1 mg
  • Total Carbohydrate - 39.7 g
  • Dietary Fiber - 1.3 g
  • Sugars - 33.4 g
  • Protein - 21.8 g
  • Calcium - 231.5 mg
  • Iron - 3.5 mg
  • Vitamin C - 5.8 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a medium bowl, let egg whites stand at room temperature for 1 hour.

Step 2

Meanwhile, drain strawberries, reserving syrup. Sprinkle gelatin over syrup in a small saucepan, to soften. Place over low heat, stirring until gelatin is dissolved.

Step 3

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.

Step 4

Place into medium sized bowl. Set in pan of ice and water. Let stand, stirring occasionally, just until beginning to set - about 20 minutes.

Step 5

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.

Step 6

With same beater, at high speed, beat gelatin mixture until light. Fold in beaten egg white until well blended. Turn into 1-quart mold.

Step 7

Refrigerate until firm - at least 3 hours.

Step 8

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.

Step 9

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


Step 10

Pour milk into a medium sauce pan and heat until tiny bubbles appear around edge of pan.

Step 11

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.

Step 12

Remove the heat-proof bowl from top of pot. Add egg yolks and sugar and mix well.

Step 13

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.

Step 14

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.

Step 15

Let custard cool slightly. Place sheet of waxed paper or plastic wrap directly on surface (this is to avoid a skin to form).

Step 16

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.

Tips


No special items needed.

1 Reviews

ellie

This dessert was okay but it seemed very sweet. Everyone enjoyed it though. Thanks for sharing!

4.0

review by:
(3 Aug 2021)

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