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Snow Pudding

Course Dessert
Author Leigh Anne Wilkes

Ingredients

  • 1 envelope unflavored gelatin
  • 1 cup sugar
  • 1/4 tsp. table salt
  • 1/4 cup fresh lemon juice
  • 1 tsp. freshly grated lemon zest
  • 3 large egg whites at room temperature If you are concerned about salmonella, use pasteurized egg whites or powdered egg whites
  • 1 cup fresh blueberries raspberries, blackberries or strawberries
  • Vanilla Sauce

Vanilla Sauce

  • 2 cups whole milk
  • 1 vanilla bean halved lengthwise
  • 5 large egg yolks
  • 1/3 cup sugar
  • 1/8 teaspoon table salt

Instructions

  • Pour 1/4 cup cold water into a small saucepan.
  • Sprinkle on the gelatin and set aside for 5 minutes to dissolve.
  • Add the sugar, salt and 1 1/4 cups cold water.
  • Set over medium high heat and cook, stirring constantly, until the sugar and gelatin have dissolved, about 2 minutes.
  • Remove from the heat and stir in the lemon juice and zest.
  • Pour into a large bowl and refrigerate until almost set, about 2 hours.
  • Use an electric mixer to beat the gelled mixture until light and airy, 3-5 minutes.
  • Add the egg whites and continue beating until the mixture increases in volume and begins to form gentle, soft peaks, about 5 minutes.
  • Place a few berries in the bottom of decorative glasses or dishes.
  • Spoon in the pudding, cover with plastic wrap and chill until firm, at least 3 hours or preferably overnight.
  • Serve in the glass with the vanilla or raspberry sauce on top.

Vanilla Sauce:

  • LA Notes - I did not have a vanilla bean so I just used a teaspoon of vanilla extract.
  • It is VERY important that you do not let it boil as you are cooking it - it will curdle and you will have to start over - guess how I know that?!
  • Combine the milk and vanilla bean in a small saucepan.
  • Heat over medium-high heat until small bubbles form around the edge.
  • Remove from the heat, cover, and infuse the milk for 10 minutes.
  • Scrape the seeds of the bean into the milk.
  • Rinse and dry the bean and save for another use (such as putting it in your bag of sugar, which will turn it into vanilla sugar).
  • Whisk the egg yolks with the sugar and salt in a large heatproof bowl until thick and light, 3 to 4 minutes.
  • Stir in the hot milk.
  • Return the custard to the pan and stir over low heat until slightly thickened or until a finger drawn across a wooden spoon dipped in the sauce leaves a mark (about 160 degrees F).
  • Do not boil, or the sauce will curdle.
  • Strain into a large bowl and cool to room temperature.
  • Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
  • Serve over top of Snow Pudding.