Apple Ginger Snow Recipes

Steps:

• Using a vegetable peeler, peel lemon zest in long strips (avoiding the white pith). Squeeze 2 tablespoons lemon juice.
• In a medium pot, combine cider, cinnamon, cloves, ginger, and lemon zest. Bring to a boil over high heat, then reduce to a simmer; cover and cook 10 minutes. Remove from heat; let stand 10 minutes. Add lemon juice and strain; discard solids. Serve warm, with lemon slices.

Steps:

• Peel, core, and cut apple into 1-inch slices. Put apple, ginger, and 1/2 cup water into a small saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until apple is soft, about 10 minutes. Uncover; cook, stirring often, until apple has broken down and liquid has just evaporated, about 15 minutes. Press the mixture through a large-mesh sieve into a medium bowl. Let cool completely. Refrigerate until cold.
• Put egg whites and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Add sugar, and beat on medium-high speed until glossy.
• Gently fold 1/4 cup plus 2 tablespoons cold apple mixture into egg whites. Serve immediately, drizzled with syrup.

Steps:

• Make the lemon-ginger gelatin: Combine water, sugar, and ginger in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat, and refrigerate for 2 hours. Strain through a fine sieve into a bowl. Whisk with lemon juice. (You should have 4 1/2 to 5 cups liquid. If needed, add more water to yield 5 cups.)
• Prepare an ice-water bath. Sprinkle gelatin over 3/4 cup cool juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain into 1 1/4 cups juice mixture in a bowl set in ice-water bath. Let stand, stirring often until mixture begins to gel, 15 to 20 minutes. Pour into a damp 7-cup mold. Refrigerate for 30 minutes.
• Meanwhile, make the snow: Prepare an ice-water bath. Sprinkle gelatin over 3/4 cup cool juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain through fine sieve into remaining 2 1/4 cups juice mixture in a bowl set in ice-water bath. Let stand, stirring often until mixture just begins to gel, 5 to 10 minutes.
• Once mixture begins to gel, whisk together cream and sugar in a bowl until soft peaks form. Fold into gelatin mixture. Spoon into mold on top of lemon-ginger gelatin. Refrigerate until gelatin is set, at least 4 hours or up to overnight. To serve, dip mold in hot water until gelatin loosens, and invert quickly.

Steps:

• Heat oven to 400 degrees.
• Spray cooking sheet with nonstick cooking spray.
• Combine flour, sugar, baking powder and salt in a medium bowl; mix well.
• Cut in butter with a pasty blender or a fork until mixture resembles coarse crumbs.
• Stir in apple and ginger.
• Beat eggs in a small bowl.
• Stir in cream and lemon peel.
• Add to dry ingredients; stir just until moistened.
• Gently knead dough 5 or 6 times on a lightly floured surface.
• Place dough on the prepared cookie sheet pressing into an 8 inch round about 1 inch thick.
• Cut into 8 wedges seperating slightly.
• Bake for 15 to 20 minutes or until light golden brown and center is set.
• Glaze: Combine powdered sugar and lemon juice; blend well.
• Drizzle warm scones with glaze.
• Serve warm.

Steps:

• Pour the cream into a bowl and whip to soft peaks using a whisk. Fold in the yogurt, apple sauce and crushed ginger biscuits, then spoon the mixture into serving glasses or bowls. Alternatively, layer the whipped cream, yogurt, apple sauce and crushed biscuits up separately in serving glasses or one large bowl.
• Chill in the fridge for up to a day before serving, or serve straightaway. Just before serving, sprinkle over some extra ginger biscuit crumbs, if you like.