Strawberry Snow

In a small refrigerator-safe bowl, sprinkle the gelatin over the water and let it hydrate for 5 minutes

Bring to a boil in a bain-marie and stir until dissolved

Beat the gelatin, sugar, lemon juice, and strawberries in a blender until smooth

Pour into a bowl

Place the bowl in an ice bath with water and ice and stir until it starts to thicken

Beat until it increases in volume and becomes light and fluffy

Set aside

Beat the egg whites until they form soft peaks

Add the remaining sugar, gradually, and beat until stiff peaks form

Add the reserved strawberry mixture and mix gently

Pour into a 22cm diameter mold that has been lightly greased with water

Refrigerate for about 4 hours or until firm

MAKE THE SAUCE: in a large saucepan, off the heat, whisk together the eggs and sugar

Add the hot milk gradually, whisking constantly

Heat over low heat, whisking constantly, until slightly thickened

Remove from heat and add vanilla extract

Transfer to a bowl, cover with plastic wrap to prevent film formation, let cool slightly and refrigerate

To unmold, quickly submerge the mold in hot water (without getting the snow wet), wipe the edges with a spatula, and turn onto a plate

Serve with the sauce

97 calories per serving