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Categories:Viewed: 28 - Published at: 4 years ago
Ingredients
- 3/4 cup (185 ml) cold water
- 1 envelope (1/4 ounce, 10 g) unflavored powdered gelatin
- 1/4 cup (50 g) sugar
- 1/2 cup (125 ml) light corn syrup
- 1 large egg white
- Big pinch of salt
- 1 teaspoon vanilla extract
Method
- Pour 1/2 cup (125 ml) of the cold water into a small bowl and sprinkle the gelatin over the top; set aside.
- In a small, heavy-duty saucepan fitted with a candy thermometer, mix the remaining 1/4 cup (60 ml) water with the sugar and corn syrup.
- Put the egg white in the bowl of an electric stand mixer.
- Bring the sugar syrup to a boil.
- When the syrup reaches about 225F (110C), begin beating the egg white with the salt.
- Once the syrup reaches 240F (116C) and the egg white is stiff, pour the hot syrup into the mixer bowl in a slow stream while beating on medium-high speed.
- (Aim the syrup between the whip and the side of the bowl to keep the syrup from clinging to the whip.)
- Once youve added all the syrup, scrape the softened gelatin into the warm saucepan and stir, allowing the heat of the pan to melt the gelatin.
- Pour the gelatin into the egg white mixture while whipping, as you did with the sugar syrup.
- Continue to beat until the mixture cools to room temperature, then whip in the vanilla.
- Serve this sauce as soon as possible after its made.
