*  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)
    1      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
    1      recipe        Custard Sauce
           -----         Custard Sauce -- -----
    1 1/2  c             milk
    3                    egg yolks
      1/4  c             sugar
      1/2  tsp           vanilla extract
 
 1.  In med bowl, let egg whites stand at room temp 1 hr.
 2.  Meanwhile, drain strawberries, reserving syrup.  Sprinkle gelatin over syru
 p in small saucepan, to soften. Place over low heat, stirring until gelatin is 
 dissolved.
 3.  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 spee
 d 1 min.
 4.  Turn into lg bowl.  Set in pan of ice and water.  Let stand, stirring occas
 ionally, just until beginning to set -- about 20 min.  
 5.  With electric mixer at high speed, beat egg whites until soft peaks form wh
 en beater is slowly raised.  Gradually beat in remaining sugar.  Continue beati
 ng until stiff peaks form.  
 6.  With same beater, at high speed, beat gelatine mixture until light.  Fold i
 n beaten egg white until well-blended.  Turn into 1-qt mold.
 7.  Refrigerate until firm -- at least 3 hrs.  
 8.  To serve:  Run a small spatula around edge of mold. Invert over serving pla
 tter; place a hot, damp dishcloth on bottom of mold; shake gently to release.  
 Serve with Custard Sauce.
 
 CUSTARD SAUCE:  
 1.  In top of double-boiler, over direct heat, heat milk until tiny bubbles app
 ear around edge of pan.
 2.  Beat egg yolks and sugar to mix well.
 3.  Very slowly pour hot milk into egg mixture, beating constantly.
 4.  Return mixture to double-boiler top; place over hot, not boiling, water.  W
 ater in lower part of double boiler should not touch upper part.
 5.  Cook, stirring constantly, until thin coating forms on metal spoons -- 8 to
  10 min.
 6.  Pour custard immediately into bowl; place sheet of waxed paper directly on 
 surface.
 7.  Set bowl in cold water, to cool. Stir in vanilla.  Refrigerate.
 
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