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Snow and Cream from the kitchen of Judy C. Polinsky To make the custard: 6 eggs, separated 1 1⁄4 cups milk 1 1⁄4 cups cream 2 tablespoons rosewater 1 1⁄2 tablespoons granulated sugar Whisk the egg yolks well. Then mix the yolks with milk, cream, and granulated sugar. Gently and continuously stir this mixture over a very low heat in a heavy saucepan or in the top of a double boiler. Add the rose water to taste. Once the mixture coats the back of a wooden spoon, remove from the heat immediately. Pour the custard into a shallow serving dish or bowl, or fill glasses three-quarters full. Cover with plastic wrap, and let cool. To make the snow: 1⁄2 tablespoon rose water 2 1⁄2 tablespoons confectioners' sugar water and milk (combined ‐ enough to cover 1 1⁄2-inch of the bottom of a frying pan) Whisk the egg whites very stiff, gradually adding the rose water and confectioners' sugar to make a meringue. In a large, deep frying pan, combine milk and water until the liquid is 11⁄2-inch deep. Bring to a simmer. Add large spoonfuls (plum size) of the meringue to the milk-water. Poach gently until firm underneath; then, using two spoons, carefully turn them over and lightly poach the other side. Place snow mounds on the custard to serve. from the book: Delicious Rose Flavored Desserts (Sky Horse Publishing)
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