CRANBERRY SNOW
Steps:
- 1.) Combine 1c of water and 3/4c of sugar in medium saucespan. Bring to boiling point over high heat, stirring. Add cranberries and cook until they start to pop, about 2 minutes. Reduce heat to medium; simmer 5 minutes. 2.) Meanwhile, spinkle gelatin over remaining 1/2c water in small bowl to soften, about 5 minutes. 3.) Pour hot cranberry mixture into blender or food processor. Whirl unlit pureed, about 1 minute. Add gelatin and lemon juice. Whirl to blend and melt gelatin. Strain mixture into large bowl, discarding cranberry skin and seed left in strainer. 4.) Place bowl over another bowl, 1/2 filled withice. Chill mixture, stirring occationally, until mixture is the consistency of unbeaten egg whites, about 15 minutes. Remove from ice-bowl. 5.) Beat egg whites with cream of tartar in large bowl until soft peaks form. 6.) Heat remaining 1/4c sugar and the 2T water to boiling in a very small saucepan over medium heat, stirring to disolve sugar. Boil until tempature reaches 240F. Slowly beat syrup into egg whites, continue beating until stiff peaks form. 7.) Gently fold egg whites into cranberry mixture until no white streaks remain. Pour mixture into 6c mold. (Do not use a tin or tinned mold). Refrigerate overnight. 8.) To serve: unmold cranberry snow onto plate and garnish with some canberry sauce. Pass remaining sauce. Cranberry Sauce Combine 2/3c water and 2/3c sugar in medium sauce pan. Bring to boiling point over high heat, stirring constantly. Reduce heat to medium. Add 2c cranberries. Boil gently for 2 minutes. Refrigerate to chill.
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