*  Exported from  MasterCook  *

                             Strawberry Snow

Recipe By     : Newspaper
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Fruit
                Puddings/Custards

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Egg whites -- (1/3 c)
   10     oz            Pkg frozen strawberries -- thawed
   1      env           Unflavored gelatin
     1/2  c             Sugar
   1      tbsp          Lemon juice
     1/8  tsp           Salt
                        Red food coloring -- (optional)
                        Custard Sauce:
   1 1/2  c             Milk
   3                    Egg yolks
     1/4  c             Sugar
     1/2  tsp           Vanilla extract

In medium bowl, let egg whites stand at room temp 1 hour.

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

Turn strawberries, 1/4 c sugar, the lemon juice, salt, few drops food
color, 1/4 c water and the gelatin into blender container. Cover;
blend at low speed 1 minute.

Turn into large 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 raised. 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-qt 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.

CUSTARD SAUCE:  

In top of double-boiler, over direct heat, heat milk until tiny
bubbles appear around edge of pan.

Beat egg yolks and sugar to mix well.

Very slowly pour hot milk into egg mixture, beating constantly.

Return mixture to double-boiler top; place over hot, not boiling,
water. Water in lower part of double boiler should not touch upper
part.

Cook, stirring constantly, until thin coating forms on metal
spoons--8 to 10 minutes.

Pour custard immediately into bowl; place sheet of waxed paper
directly on surface.

Set bowl in cold water, to cool. Stir in vanilla. Refrigerate.

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