Failures that Succeed- 4/6/09
Does this picture at left look like a successful cooking experience? If your answer is no, you are observant... and wrong. I was sure that tonight's dessert, the Lemon Snow Pudding with Basil Custard Sauce on page 87, was going to be a failure. The recipe said that I should beat the gelatin mixture that would become the lemon snow cream for 5 minutes or until it had tripled in volume and was thick enough to form a wide flat ribbon. After more than 10 minutes of beating, liquid was still flying out of the mixer bowl at a rather alarming rate. There was no triple- ing and no wide flat ribbons. I decided to cut my losses and put what was left of the liquid in the bowl in the fridge to chill. I was not feeling optimistic about this lemon snow cream. After dinner, I got the lemon snow cream and the basil custard sauce out and was pleasantly surprised. The snow cream had solidified well on top, though there was a layer of clear lemon gelatin on the bottom. The custard sauce is a sauce...