Snowe is a dessert recipe of sorts — it’s a sweet dish, though I could see eating it at breakfast, for a snack, etc. I think it will be especially nice in summertime. It’s a simple, light dessert — doesn’t require much prep time.
Pictures and recipe after the jump.
- 1 cup cream [I used heavy whipping cream]
- 1 egg white
- 1 tablespoon sugar
- 1 teaspoon rose water [Rose water is something I happened to have in the cupboard. I think this would also be good with vanilla extract, orange extract, etc.]
1. Separate the egg (I saved the egg yolk for a wafer recipe). I used the “pour the egg yolk into its shell” method for separating eggs. An example is here.
2. Stir the egg white in a large bowl.
3. Add cream, sugar, and rose water.
4. Whisk the mixture. The “snow” is ready when it does not drip.
However, I was unable to reach that stage. I whisked for 15 minutes. Perhaps I did something wrong… I imagine medieval cooks had more stamina than I do. I’m curious about the results of using an electric mixer.
My technique is to sort of swirl the whisk and tilt the bowl on its side. A Peace Bone suggests: “Vigorous up-and-down circles should pull more air bubbles into it, which is what produces a fuller, stiffer whip. The bowl-tilting helps with that, too.”
Still, you can see the frothy mixture does look wintery.
The snowe was quite delicious — how could cream and sugar not be? I ate it with wafers, as the recipe suggested. It would also be good with fruit.
Since it was just me, I had a ton left over. I’m thinking of putting it into iced black tea, as a sort of medievalish Thai iced tea.
This post originally appeared in slightly different form on Mirous Worlds.