Name: Pointers for Making Lemon Snow
Ingredients: See below

I believe that every particle of dust that dances in the sunbeam does not move an atom more or less than God wishes – that every particle of spray that dashes against the steamboat has its orbit, as well as the sun in the heavens – that the chaff from the hand of the winnower is steered as the stars in their courses. The creeping of an aphid over the rosebud is as much fixed as the march of the devastating pestilence – the fall of leaves from a poplar is as fully ordained as the tumbling of an avalanche. He who believes in God must believe this truth. There is no standing point between this and Atheism. There is no halfway between an Almighty God, who works all things according to the good pleasure of His will, and no God at all!

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		Tips	1	Servings

INGREDIENTS

See below

INSTRUCTIONS

+ Remember to remove the zest from the lemon before squeezing its juice.
+ The temperature and consistency of the gelatin mixture is crucial to
achieving a fine foam that will not separate on chilling. To prevent
separation, beat only when the mixture is thick enough and mounds when
dropped from a spoon. If too thick, it will not form a fine foam. If the
gelatin mixture begins to set before beating, briefly place the bowl over a
bowl of hot water and stir constantly until gelatin begins to soften. Set
the bottom of the bowl directly in cold water to stop the heating
immediately.
+ The sauce mixture must be heated to at least 160 degrees to thicken and
prevent thinning out on setting. However, for a silky- smooth sauce that
does not curdle, the mixture must not be allowed to boil.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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