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Photo by Radford Polinsky

Snow and Cream
from the kitchen of Judy C. Polinsky

To make the custard:
6 eggs, separated
1 14 cups milk
1 14 cups cream
2 tablespoons rosewater
1 12 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:
12 tablespoon rose water
2 12 tablespoons confectioners' sugar
water and milk (combined ‐ enough to cover 1 12-inch of the bottom of a frying

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 112-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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