Snow Pyramid
Ingredients
Directions
Make the topping
Beat the whites of half a dozen eggs to a stiff foam.
Add a small teacupful of currant jelly and whip all together again.
Serve
Fill each saucer half full of cream.
Drop a tablespoonful of the beaten eggs and jelly mixture in the centre of each saucer in the shape of a pyramid.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Egg whites (in the method)
- Whipped into a stiff foam to give the pyramid its light, airy structure.
- Currant jelly (in the method)
- Adds sweetness and flavour to the whipped egg foam.
- Cream
- Forms the base in each saucer that the egg foam sits on.
The step that matters
Whipping the egg whites to a stiff foam. Egg whites must be beaten until they hold stiff peaks so the mixture keeps its shape when dropped onto the cream. Underbeaten whites will spread and collapse, and adding the jelly before the foam is stable can deflate it further.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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