|Bowl made by Moogie|
(Gelatin/snow photos are double Moogie's recipe)
1T [1 envelope*] gelatin in
1/4 c cold water
Dissolve it in:
1 c boiling water
2/3 c sugar [I use 1/2 c]
1/4 t salt [omit]
1/ 4 c lemon juice
1 t grated [organic] lemon rind [zest of 1 lemom]
2 [pastuerized] egg whites [1/3 c]
Add jellied mixture and continue beating until mixture holds shape.
Gramma Grace/Moogie's recipe makes the same quantity of custard sauce but half the amout of snow as Hope's recipe. Also the custard is made with 2 whole eggs:2 c milk vs 3 egg yolks:2 cups of milk resulting in a slightly thinner custard. Having made both versions, I would opt for the recipe given above (Moogie's) which serves 4-6.
In the top a double boiler [i.e. pan over hot water] scald
2 c milk
1/4 c sugar
1/4 t salt [omit]
Stir scaled milk gradually into eggs and return to double boiler. Keep water in lower pan below boiling. Cook custard stirring constantly until [it is] thickened and will form coating on metal spoon. (15 min) Remove from heat. Pour into jar to cool. Cover to prevent scum on surface. When cool add
1 t vanilla
As I typed this island reference I thought of a Floating Island dessert which I have heard of but never had. A Google search found this on Wikipedia:
"Floating island is made of egg white dumplings served floating on a milky custard sauce. Some variations uses a thicker sauce, served on top of the dumplings, but usually the milk mix is thin, almost liquid, and the dumplings "float" on top.
The egg whites are beaten with sugar and poured into a mould lined with a thin layer of caramel. Alternately, the whites can be shaped with spoons and allowed to cook gently in sweetened milk with vanilla flavoring. A custard is made using milk, sugar, vanilla, and egg yolks; the mix is cooked in a bain-marie [double boiler] for a few minutes, but must remain thin enough to pour. The custard is topped with the egg whites dumplings. The dish is served at room temperature or cold."
Snow Pudding is similar but by virtue of having gelatin as an ingredient in the "snow"/meringue, which as I remember does not float on the sauce, is probably not a real variation of "Floating Island".
Grandmother Hope's cookbook. However when I seached for this recipe (which I had taken from my Moms' cookbook) in Hope's cookbook, I found a recipe more similar to the floating island one above. Unlike many of Grandmother Hope's recipes, this recipe gives some instructions as well as ingredients:
2 tbsp (2 envelopes) unflavored gelatine
1/2 cup cold water
2 cups hot water
1 1/2 cups sugar [I would use 1 cup as in recipe above]
1/2 cup lemon juice
3 stiff beaten [egg]whites [save yolks!]
Soften gelatine in cold water dissolve in hot. Add sugar and stir until dissolved. Add lemon juice. Chill until partly set. Beat until frothy. Pour into oiled custard cups and chilll until firm.
Combine 3 beaten egg yolks, dash of salt & 1/4 cup sugar. Gradually stir in 2 cups of milk. Cook over hot water [double boiler] until mixture coats spoon. When cool add 1/2 tsp vanilla."
[I omitted salt and used 1 t vanilla.]