Lemon Snow from The Times Cookery Book by Katie Stewart
Measure the water into a saucepan and sprinkle in the gelatine. Allow the gelatine to soak for 5 minutes. Add the sugar and thinly pared or grated rind of the lemons. Stir over low heat until the s...
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Wooden spoon
- Fine-mesh sieve
- Mixing bowl
- Grater
- Peeler
- Paring knife
Ingredients
- 3 egg whites
- rind and juice of 2 lemons
- ½ pint (3 dl) cold water
- 4 oz (100 g) castor sugar
- ½ oz (15 g) powdered gelatine
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