1 tablespoon grated lemon rind
⅔ cup lemon juice
¼ teaspoon salt
Yellow food coloring
Combine water, corn syrup, sugar and lemon rind in a saucepan. Stir until sugar is dissolved. Bring to a boil and boil for 5 minutes without stirring. Cool. Add lemon juice. Strain mixture to remove lemon rind. Tint a delicate yellow shade with a few drops of food coloring. Freeze in a refrigerator tray until firm throughout. Remove to chilled bowl. Break up with a wooden spoon and beat with rotary beater or electric mixer until light. Return to refrigerator to complete freezing. Yield: 6 to 8 servings.
Chilled Desserts
There are many delectable desserts made from a gelatin base. These are usually called Whips, Snows, or Creams, according to the fruit combination, such as Cherry Whip, Grape Snow, or Pineapple Bavarian Cream. Other desserts which have eye and taste appeal are combinations of fruit, gelatin or cream fillings plus cake or cookie foundation. Again, these are ideal ways to use the last of the angel food, sponge or plain cake or extend a small amount of a food to fit your current needs.
Snow puddings attain a characteristic light, airy texture through the addition of beaten egg whites which are folded in when the gelatin mixture begins to set. The same holds true of Bavarian creams except that whipped cream takes the place of the egg whites.
To use plain gelatin as a base, soften gelatin in a small amount of cold liquid. Stir into the hot liquid. For general use, allow 1 envelope of gelatin to 2 cups of liquid. If acid fruit juices are used, the proportion of 1 envelope of gelatin to 1¾ cups liquid is more satisfactory. To hasten setting of gelatin mixtures and to preserve the fresh fruit flavors, heat only half of the liquid to dissolve the softened gelatin. Then add the other half cold. Note: Fresh pineapple juice or pulp must be scalded before using with gelatin because of an enzyme in fresh pineapple that keeps gelatin from jelling.
To remove molded gelatin desserts, dip mold into a pan of warm (not hot) water for about 30 seconds. The water should come almost to the top of the mold. Then dessert can be removed easily to the serving plate by inverting mold on the plate. Turn mold over carefully and dessert will remain on plate; this action is done in the same manner as one removes a cake from the pan.