Pointers For Making Lemon Snow
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Pointers For Making Lemon Snow
  Lemon  
Last updated 6/12/2012 1:18:24 AM. Recipe ID 49250. Report a problem with this recipe.
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      Title: Pointers for making lemon snow
 Categories: Tips
      Yield: 1 Servings
 
           See below
 
  + Remember to remove the zest from the lemon before squeezing its
  juice.
  
  + The temperature and consistency of the gelatin mixture is crucial to
  achieving a fine foam that will not separate on chilling. To prevent
  separation, beat only when the mixture is thick enough and mounds when
  dropped from a spoon. If too thick, it will not form a fine foam. If
  the gelatin mixture begins to set before beating, briefly place the
  bowl over a bowl of hot water and stir constantly until gelatin
  begins to soften. Set the bottom of the bowl directly in cold water
  to stop the heating immediately.
  
  + The sauce mixture must be heated to at least 160 degrees to thicken
  and prevent thinning out on setting. However, for a silky- smooth
  sauce that does not curdle, the mixture must not be allowed to boil.
 




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Recipe ID 49250 (Apr 03, 2005)

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