Directions: |
Directions:Make a week ahead as follows;
Place a 2 1/2 quarter bowl in freezer to chill well.
Make and refrigerate rum mouse. This is recipe for rum mouse:
In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside
With the tip of a knife, remove the seeds from the vanilla bean. In a saucepan, gentle heat the milk with the vanilla seeds and pod.
3. In a bowl, combine the egg yolks and sugar with a whisk. Gradually whisk in the hot milk. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the cream easily coats the back of the spoon. Remove from the heat and quickly pour into a large bowl. Add the gelatin and stir with a whisk until completely dissolved. Stir in the rum.
4. Place on an ice bath to cool the cream. Stir with a whisk until the cream thickens and begins to set. Remove the vanilla pod and stir in the whipped cream, folding with a spatula. Refrigerate
THE SNOWBALL:
1. Put 3/4 cup cold water in a saucepan. Stir in 3/4 cup sugar until dissolved; boil rapidly for 5 minutes and cool for 5 minutes without stirring.
2. In a measuring cup sprinkle 1 envelope of gelatin into 1/2 cup cold water to soften. Set the cup in simmer water and stir until gelatin dissolves. In 1 1/2 quarter double boiler with with mix. Beat 6 egg yolks well; beat in cooled syrup to blend. cook egg mixture over simmering water, stirring constantly, till thickened; about 20 minutes.
3. Remove from heat. Stir in gelatine mixture . Then stir in 1/4 cup light rum. Set this mixture in bowl of ice cubes and stir constantly until cool. Gently fold it into the 2 cups of heavy whipped cream. Pour into a large shallow pan and refrigerate.
4/. Using 3 pints slightly soft raspberry sherbet, completely line chilled bowl with a shell, spreading the sherbet evenly across the bottom and all the way up the sides. When shell is finished, freeze it, in bowl until firm.
5. Add the Rum Mouse, smoothly off the top. Cover with foil and freeze
6. Early on serving day, unmold by dropping mixing bowl in and out of a very hot water which comes almost to the top. Dry bowl and invert onto a chilled plate. Lift off bowl, and place it back into the freezer.
7. Whip another 2 cups of heavy whipping cream , until very stiff. Spread some of it evenly over entire surface of snowball. Return to freezer . use the rest of cream in a decorating bag; making rosettes all over the snowball. (A tip of the spoon makes pretty points on the cream). When completed freeze until dessert time and serve in 12 wedges. (I spreads the top layer of whipped cream on just before serving. Just in case you don’t like frozen whipped cream.) |
This recipe for Raspberry Snowball is from