Hexenschnee Witches Snow Recipes

HEXENSCHNEE (WITCHES' SNOW)

Steps:

• Pour cold water into a small bowl. Sprinkle gelatin over water and allow to soften.
• In a large bowl, mix the applesauce, sugar, apricot preserves, rum and lemon juice.
• Heat gelatin in microwave until just under boiling and add to the applesauce mixture. Stir until sugar is completely dissolved.
• Chill in refrigerator until mixture starts to gel, stirring occasionally.
• Meanwhile, lightly oil jello/salad mold with cooking oil (do not use olive oil). Set aside to drain.
• When mixture is starting to set, add the egg whites and beat with mixer until mixture is very thick and piles softly (10-14 min). Turn into the mold.
• Chill in refrigerator until firm (4-5 hrs).
• When ready to serve, unmold onto chilled serving plate and garnish around the base of the mold with fresh fruit in season.

BERRIES IN THE SNOW

Steps:

• In a 2 to 3-quart pan, mix 1/3 cup sugar and cornstarch. Add milk and egg yolks; whisk until smooth. Whisk over high heat and mixture boils At once,next pan in ice water; stir often until cool, about 9 minutes. Stir in kirsch (or vanilla).
• Meanwhile, in a deep bowl, with mixer on high speed, whip egg whites with cream of tartar until foamy. Continuing to beat, gradually add 2/3 cup sugar, 1 tablespoon at a time, and beat until mixture holds stiff,m glossy peaks, about 6 minutes total.
• In a deep, 10- to 12-inch frying pan over high heat, bring about 1 1/2 inches of water to a boil; reduce heat to medium. Using a large spoon, scoop up about an eighth of the meringue at a time and push from spoon into simmering water. Fill pan with scoops of meringue without letting them touch each other (they will expand slightly). Cook until bottoms of meringues are firm to touch, about 1 minute. Turn over and cook until firm to touch on the other side, about 1 minute longer. With a slotted spoon, lift meringues from water, drain briefly, and set slightly apart in a rimmed pan or dish. Repeat to cook remaining meringues (they shrink slightly as they cool).
• Spoon the custard equally into dessert bowls. Add a poached meringue to each bowl and sprinkle with raspberries.
• Place remaining 1/2 cup sugar in an 8- to 10-inch frying pan over high heat. Shake and tilt pan often until sugar is melted and amber-colored, 3 to 4 minutes. At once, spoon the hot caramel over meringues; don't let it touch the bowls. Caramel immediatelyl becomes crisp and brittle, but softens and begins to melt after standing.
• For crisp caramel, serve immediately; for softer caramel, cover and chill up to 1 hour.

PINEAPPLE SNOW

Steps:

• Mix above three ingredients and put in a 13 x 9 pan (save some to sprinkle on top).
• Drain pineapple well.
• Heat juice and add enough hot water to make 1 cup liquid.
• Pour over jello and dissolve well.
• Add sugar.
• Stir well and let cool.
• Whip chilled milk until thick.
• Add jello mixture and whip again.
• Add crushed pineapple.
• Pour over graham wafer base and cover with remaining crumbs.
• Chill several hours or overnight.

STRAWBERRY SNOW

Steps:

• Puree strawberries in a food processor or blender.
• Combine strawberry puree, egg whites and sugar in a bowl and beat until stiff and glossy.
• Add vanilla to cream, and whip mixture until peaks form.
• Gently fold cream mixture into strawberry mixture.
• Spoon into a serving bowl and garnish with strawberry slices and mint (if desired).
• Cover with plastic wrap and refrigerate until you are ready to serve.
• This can be made a day ahead. Good luck keeping everyone else in the house out of it.
• Note: A recent reviewer had trouble getting the mixture to set like a pudding. I should have stated that this recipe does not work if you beat the egg whites separately. The strawberry puree, egg whites and sugar need to be beaten together for this to work properly. I know this only because I tried it the other way once by mistake.

CHERRIES IN THE SNOW

Steps:

• Cut angel food cake into small cubes. Set aside.
• Beat cream cheese.
• Gradually add milk, confectioner's sugar and vanilla. Mix well.
• Fold in cool whip.
• Layer in punch bowl: cream cheese mixture, cake, cherries. Repeat.
• Refrigerate overnight.

RASPBERRIES 'N SNOW

Steps:

• Beat cream cheese until fluffy. Fold in whipped cream / cool whip.
• Sprinkle reserved raspberry juice over cake squares (you want them moistened, but not soggy).
• In a trifle bowl or glass bowl, place a layer of the moistened cake on the bottom, followed by 1/3 of the cream cheese mixture. Then a layer of 1/2 of the raspberries, pushing the raspberries against the sides of the bowl.
• Top with grated choclate.
• Then another layer of cake, followed by 1/3 of the cream cheese mixture and then the remaining raspberries, again pushing the berries against the side of the bowl.
• Placing the remaining 1/3 cream mixture on the top followed by grated chocolate.
• Chill for several hours.
• Enjoy.

LEMON SNOW

Steps:

• Separate yolks from whites.
• Place whites (and beaters) in freezer to cool.
• Stir yolks& combine with lemon pie filling in a heavy saucepan.
• Add boiling water& mix well.
• Cook over low heat until thickened.
• Add sugar to egg whites& whip.
• Mix with lemon/yolk mixture.
• Pour into dessert dishes& refrigerate.
• Top with a dollop of whip cream (optional).