[Sca-cooks] baked snow?

[Solveig]

Noble Cousins!

Greetings from Solveig! The only think that may make this stuff problematic
is the cream content. Otherwise, it is merengue whidh is routinely baked.
Basically, it is a race between sugar carmelization and melting. I think
that you can make it work by adjusting the proportions. If the cream
is separate from the eye whites and sugar, then all you have is a variant
on baked alaska.
-- 

					Your Humble Servant
					Solveig Throndardottir
					Amateur Scholar

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| Barbara Nostrand, Ph.D.         | Solveig Throndardottir, CoM, CoS   |
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