Fresh Lemon Snow

Steps

1. Zest and juice the lemon.
2. Sprinkle gelatin over ¼ c cold water in a large bowl. Let stand 5 minutes to dissolve.
3. In a small saucepan heat 1 c water. Pour over gelatin.
4. Add ¾c sugar, lemon zest and lemon juice. Stir until sugar and gelatine is completely dissolved - not even one crystal left.
5. Refrigerate until the consistency of unbeaten egg whites.
6. Separate eggs and place in a freshly washed and dried mixer bowl (grease is the enemy of egg whites.) and beat until they form soft peaks.
7. Add egg whites to gelatin mixture and then beat at high speed until it has tripled in volume. When you lift the beaters out a wide ribbon should form.
8. Pour mixture into a large serving bowl or fancy sorbet bowls and refrigerate for 3 hours.
Vanilla Sauce
9. Combine egg yolks, ½ c sugar, and salt in your small saucepan.
10. Pour in milk. Cook over low heat until it coats the back of a spoon. Do not allow it to boil.
11. Remove from heat and add in vanilla.
12. Cover the surface with a piece of plastic wrap to prevent a film or skin from forming.
13. Refrigerate until chilled and thickened.
14. Serving: Place a scoop of custard into a bowl, add a large scoop of snow pudding and garnish with fruit if desired.