Lemony Snow Pudding With Tarragon Creme Anglaise Recipes

LEMONY SNOW PUDDING WITH TARRAGON CREME ANGLAISE

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand until softened, 5 minutes. Add boiling water and 1 cup sugar; stir until sugar has dissolved and mixture is clear. Stir in lemon zest and juice. Set mixture over a bowl of ice and let stand, stirring occasionally, until it becomes syrupy, about 20 minutes. (If gelatin sets too much, microwave it in 10-second increments and whisk until smooth.)
• In a large bowl, beat egg whites on medium-high to soft peaks, 3 to 4 minutes. Add gelatin mixture and continue beating until tripled in volume and thick enough to hold a ribbon on top of mixture when beater is lifted from bowl, 7 to 9 minutes. Transfer pudding to a large serving bowl and refrigerate until set, at least 4 hours and up to 2 days.
• Combine milk, 1/2 cup sugar, tarragon sprigs, vanilla bean and seeds, and salt in a saucepan. Heat over medium, stirring occasionally, until scalding and small bubbles form at edges of pan, about 12 minutes (do not let boil). Remove from heat, cover, and let steep 10 minutes.
• In a heatproof bowl, whisk yolks with remaining 1/2 cup sugar to combine. Remove tarragon and vanilla bean from milk mixture, then slowly whisk milk mixture into yolk mixture. Return to saucepan and cook over medium, stirring, until mixture thickens slightly and a thermometer reads 170 degrees, 5 to 7 minutes. Strain creme anglaise through a fine-mesh sieve intoa bowl and refrigerate until cold, at least 1 hour or, stored in an airtight container, up to 2 days.
• Pour 3 to 4 tablespoons creme anglaise into bottom of each serving dish. Top with a large spoonful of pudding; sprinkle with a few tarragon leaves and serve.

LEMON THYME PUDDING

Steps:

• For the crumb base: Add the cookies and melted butter to a food processor and pulverize. Divide among 6 martini glasses.
• For the pudding: Stir together the sugar, cornstarch and salt in a medium saucepan. Add the milk and egg yolks and whisk to combine. Add the thyme and lemon zest and heat over medium heat, stirring, until the mixture barely comes to a boil. Simmer gently until it's thickened like custard, 6 to 8 minutes. Remove the pan from the heat and stir in the butter. Divide the pudding among the glasses over the base and chill for at least 2 hours.
• For serving: Top each pudding with mounds of whipped cream, then add a handful of blueberries and some mint to each one.

LEMON SNOW PUDDING

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.

LEMON CUSTARD PUDDINGS WITH HONEY ANGLAISE

Steps:

• To make the puddings, position the rack in the centre of the oven and preheat the oven to 180C (160C fan forced).
• Coat 4 1 cup ramekins with the butter and line a 33cm x 22cm x 5 cm baking dish with 2 paper towels and place the ramekins in the dish, the towels will prevent the dishes from moving around when transferred to the oven.
• In a medium bowl, whisk the egg yolks, sugar and zest until creamy and pale yellow and then whisk in the flour, then whisk in the milk and lemon juice.
• Using an electric mixer fitted with the whisk attachment and on medium speed, beat the egg whites in the mixer bowl for 2 minutes or until frothy and then add the salt, increase the speed to medium high and beat for about 30 seconds or until soft peaks form when the beaters are lifts.
• Using a whisk, gently fold the egg whites into the lemon butter and then fold in the almonds.
• The batter will be airy and loose, divide the batter equally among the prepared ramekins.
• Add enough boiling water to the baking dish to come halfway up the side of the ramekins.
• Carefully transfer the dish to the oven and bake the pudding for about 25 minutes or until golden brown on top and then carefully remove the pudding from the water bath and set them on a tea towel to cool for 2 minutes before serving.
• Meanwhile while the pudding are cooking, to make the anglaise, warm the milk in a heavy based small saucepan over medium heat until it is steaming but not simmering.
• In a medium bowl, whisk the yolks and honey to blend.
• Slowly pour half of the hot milk into the yolk mixture, whisking constantly and whisk the yolk mixture into the remain hot milk in the pan.
• Return the saucepan to a medium low heat and stir the custard constantly with a silicone spatula for 5 minutes or until it thickens enough to coat a spoon, do not allow the custard to simmer or it will curdle.
• Strain the custard through a fine mesh sieve into a small glass bowl, then set it over another bowl of iced water and stir until the custard is cool.
• Cover and refrigerate until ready to serve.
• To serve dust the hot puddings with icing sugar and then serve with the anglaise.

LEMON SNOW PUDDING WITH BASIL CUSTARD SAUCE

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-TARRAGON CREAM SAUCE

Steps:

• In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
• Add the Riesling.
• Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
• Add the lemon and tarragon and cook for 5 minutes more.
• Add salt and pepper to taste.
• Serve over fettucine.

SNOWY PUDDING

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.