Lemon Snow Pudding With Basil Custard Sauce Recipes

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LEMON SNOW PUDDING WITH BASIL CUSTARD SAUCE



Lemon Snow Pudding with Basil Custard Sauce image

Provided by Andrea Albin

Categories     Milk/Cream     Mixer     Egg     Dessert     Quick & Easy     Lemon     Basil     Spring     Chill     Candy Thermometer     Gourmet     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

For snow pudding:
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1 cup boiling-hot water
3/4 cup sugar
1 tablespoon grated lemon zest
1/3 cup fresh lemon juice
3 large egg whites at room temperature 30 minutes
For custard sauce:
2 cups whole milk
1/3 cup sugar
1 cup packed basil leaves
3 large egg yolks
Garnish: basil leaves

Steps:

  • Make snow pudding:
  • Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
  • Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
  • Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
  • Make custard while snow pudding sets:
  • Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
  • Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
  • Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
  • Assemble dessert:
  • Spoon snow pudding into glasses or bowls and top with custard sauce.

LEMON SNOW PUDDING



Lemon Snow Pudding image

My mother first served this light and refreshing dessert at a dinner for my brother, his new bride and their wedding guests back in the early '40's. When I go married in '47, I made sure I had the recipe.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 cups water
Juice of 1 large lemon (1/4 cup)
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
3 large egg whites
CUSTARD SAUCE:
3 large egg yolks
1/8 teaspoon salt
1/2 cup sugar
1 cup whole milk, scalded and cooled
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.

Nutrition Facts :

SNOWY PUDDING



Snowy Pudding image

Excellent "white as snow" pudding that tastes like a creamy custard. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by sal

Categories     Desserts     Cookies

Time 1h30m

Yield 10

Number Of Ingredients 6

2 tablespoons unflavored gelatin
½ cup cold water
2 cups boiling water
⅓ cup lemon juice
1 ¾ cups white sugar
5 egg whites

Steps:

  • Sprinkle gelatin over cold water and let rest until water is absorbed, 5 minutes.
  • In a bowl, combine gelatin, boiling water, lemon juice and sugar, stirring until sugar is dissolved. Chill in refrigerator, stirring occasionally, until mixture coats the back of a metal spoon.
  • Beat egg whites until stiff. Beat lemon mixture until frothy. Fold egg whites into lemon mixture until mixture holds together. Pour into greased molds and chill until set.

Nutrition Facts : Calories 145.5 calories, Carbohydrate 35.8 g, Protein 1.9 g, Sodium 27.8 mg, Sugar 35.3 g

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