This molded white gelatin makes an impressive dessert at brunch. Serve it with custard sauce and bright red raspberries.
In a small mixing bowl, reconstitute dried egg whites according to package directions; set aside.
In saucepan, mix sugar, gelatin and salt. Stir in water; heat and stir over low heat until gelatin is dissolved. Remove from heat; transfer to a large mixing bowl. Stir in lemon juice. Cover and chill until mixture is partially set, stirring occasionally.
Beat gelatin mixture with an electric mixer on medium-high speed until soft peaks form (tips curl). Add reconstituted egg whites. Beat until mixture is about tripled in volume. Pour into an 8-cup mold. Cover and chill at least 7 hours or overnight until set.
Prepare the Custard Sauce.
To serve, unmold gelatin mixture onto a serving plate. Garnish with raspberries and orange peel, if you like. Serve with sauce. Makes 8 to 10 servings.
In a heavy medium saucepan, combine eggs, sugar, and salt. Add scalded milk. Cook and stir over low heat until mixture just coats a metal spoon. Remove pan from the heat and stir in vanilla or cream sherry. Quickly cool the custard by placing the saucepan into a sink or bowl of ice water for 1 to 2 minutes, stirring constantly. Pour custard into a bowl. Cover the surface with plastic wrap. Chill at least 1 hour or until serving time.