Lemon Ginger Snowballs Recipes

Steps:

• Sprinkle gelatin over cold water. Let stand 5 minutes. Add boiling water; stir until gelatin is dissolved. Add next five ingredients; mix well. Refrigerate, stirring occasionally, until mixture begins to thicken, about 25 minutes., In another bowl, beat 2 cups cream until stiff peaks form; fold into lemon mixture. Line a 12-cup bowl with plastic wrap. Layer with 1 cup each lemon filling and cake cubes. Repeat layers five times; top with remaining filling. Refrigerate, covered, 6 hours or up to 2 days., To serve, invert bowl onto a large serving platter. Remove plastic wrap. Beat confectioners' sugar and remaining cream until stiff peaks form; spread over cake. Sprinkle with coconut.

Steps:

• Cut lemons in half lengthwise to resemble boats.
• Cut a small sliver of peel from bottom of lemons to stabilize base.
• Remove pulp from lemons to form a "shell" using a spoon or melon baller.
• Cover with plastic wrap and freeze.
• In large glass bowl, combine zest, juice, milk and cream.
• Add sugar and stir until dissolved.
• Cover with plastic wrap and freeze 8 hours or more.
• Remove from freezer, if necessary, break up ice crystals.
• Process in food processor until smooth. Do not over process, mixture should hold very firm peaks.
• Spoon into lemon shells, cover, and freeze until firm, 2 hours or up to 3 days.
• Garnish if desired.