Snow Of Gingered Citrus
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Unflavored gelatin||4 Teaspoon|
|Dry white wine||3 Cup (48 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Fine julienne of orange pee||4 1⁄4 Tablespoon (Colored Part Only)|
|Fine julienne of lemon peel||4 1⁄4 Tablespoon (Colored Part Only)|
|Preserved ginger syrup||4 Teaspoon|
|Minced drained preserved ginger in syrup||2 1⁄4 Teaspoon|
|Egg whites||10 (Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
Blend orange and lemon juices in small bowl.
Sprinkle with gelatin.
Cook white wine, 1/2 cup sugar and citrus peels in heavy saucepan over low heat until sugar dissolves, swirling pan occasionally.
Increase heat and boil 6 minutes.
Remove from heat and stir in ginger syrup, minced ginger and gelatin mixture until gelatin dissolves completely.
Cool to room temperature, stirring frequently, about 1 hour.
Do not allow mixture to set.
Stir gelatin mixture with wooden spatula to loosen any gelatin settled at bottom.
Beat whites in large bowl with cream of tartar and salt until soft peaks form.
Gradually sprinkle with sugar and continue beating until whites are stiff but not dry.
Using large rubber spatula, push aside some of whites and pour gelatin mixture down side of bowl.
Fold liquid into whites just until blended.
Turn into 3-quart glass serving bowl.
Use tip of spatula to lift up peaks of whites to decorate top.
Cover with plastic and refrigerate at least 8 hours or overnight.