This is a dessert made with gelatin. There are several different traditional methods for preparing gelatin. Sabayon Snow is made using gelatin to make snow. Snow is gelatin beaten with egg whites. Mousse is whipping cream folded in gelatin. Gelatin makes liquids stiff. If someone adds enough gelatin to a liquid, the liquid will become a firm solid object. Whipping cream usually collapses after a short period of time. When someone adds enough gelatin to whipping cream, the whipping cream will become stiff. If someone adds a great amount of gelatin to whipping cream, the whipping cream will become a rubbery solid.
Snow is light and airy. Sabayon Snow is flavored with sugar and Marsala. The snow is served with a sauce made with boiled custard. I believe that baked custard is set while being heated in a bain-marie in the oven. Boiled custard is made using a saucepan. The sauce thickens at about 175°F/80°C. A bain-marie may not be able to heat the custard to 175°F/80°C.
- 1 envelope Knox Unflavored Gelatine
- 1 1/4 cups cold water, divided
- 3 tablespoon sugar
- 1/3 cup Marsala
- 2 egg whites
- Custard sauce (recipe below)
Sprinkle the gelatin over 1/2 cup of cold water in a bowl to separate the granules of gelatin. Heat 3/4 cup of water. Once the granules have separated, and there are no lumps, add the hot water to the gelatin. The gelatin should dissolve completely. Add the sugar to the bowl. Stir the liquid to dissolve the sugar. Add the Marsala. Chill the liquid until the mixture “mounds slightly when dropped from a spoon.”
Put the gelatin and the egg whites in the bowl of a mixer. Beat the mixture for about 10 minutes or until the mixture is light and has a large volume. Serve the snow in a large bowl or in individual serving dishes. Garnish with twisted lemons and mint. Carefully pour the sauce over the snow and serve.
- 1/4 cup sugar
- 1 teaspoon cornstarch
- 1 teaspoon grated lemon peel
- 1 1/2 cups skimmed milk
- 3 egg yolks
- 1 teaspoon vanilla extract
Combine the sugar, cornstarch and lemon peel in a saucepan. Gradually stir in the milk. Put the saucepan on a burner over low heat. Do not allow the custard to boil. Stir the sauce constantly. Heat the sauce to 175°F/80°C. Around these temperatures, the sauce will thicken and the sauce will coat the back of a spoon. I originally used a bain-marie, but the sauce never thickened because the temperature of the sauce was too low. Remove the sauce from the burner. Add the vanilla to the sauce. Chill the sauce.
Download The Recipe:
1. The Knox Gelatine Cookbook (New York: The Benjamin Company, Inc., 1977), 84.
2. Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker: The Joy of Cooking (New York: Scribner, 2006), 802.