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Lemon-Ginger Snow

This layered dessert plays off the textural difference between a zesty jelly, spiked with lemon juice and ginger, and a variation on the same theme, smoothed by the addition of whipped cream.

  • servings: 8

Ingredients

FOR THE LEMON-GINGER GELATIN

  • 3 1/2 cups cold water, plus more if needed
  • 1 cup sugar
  • 1 piece (4 inches) fresh ginger, unpeeled, scrubbed, and sliced
  • 1 cup strained fresh lemon juice (from 6 lemons)
  • Scant 2 1/4 teaspoons unflavored gelatin (one 1/4-ounce envelope)

FOR THE SNOW

  • Scant 4 1/2 teaspoons unflavored gelatin (two 1/4-ounce envelopes)
  • 1 cup heavy cream
  • 2 tablespoons sugar

Cook's Note

This recipe can be made in one 7-cup mold or two 3 1/2-cup molds.

Directions

  1. Step 1

    Make the lemon-ginger gelatin: Combine water, sugar, and ginger in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat, and refrigerate for 2 hours. Strain through a fine sieve into a bowl. Whisk with lemon juice. (You should have 4 1/2 to 5 cups liquid. If needed, add more water to yield 5 cups.)

  2. Step 2

    Prepare an ice-water bath. Sprinkle gelatin over 3/4 cup cool juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain into 1 1/4 cups juice mixture in a bowl set in ice-water bath. Let stand, stirring often until mixture begins to gel, 15 to 20 minutes. Pour into a damp 7-cup mold. Refrigerate for 30 minutes.

  3. Step 3

    Meanwhile, make the snow: Prepare an ice-water bath. Sprinkle gelatin over 3/4 cup cool juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain through fine sieve into remaining 2 1/4 cups juice mixture in a bowl set in ice-water bath. Let stand, stirring often until mixture just begins to gel, 5 to 10 minutes.

  4. Step 4

    Once mixture begins to gel, whisk together cream and sugar in a bowl until soft peaks form. Fold into gelatin mixture. Spoon into mold on top of lemon-ginger gelatin. Refrigerate until gelatin is set, at least 4 hours or up to overnight. To serve, dip mold in hot water until gelatin loosens, and invert quickly.

Source
Martha Stewart Living, May 2009

Reviews (2)

  • 17 Jul, 2009

    badly written recipe.

  • 17 Jul, 2009

    awfts