Best Lemon Pudding With Raspberries And Gingersnaps Recipes

LEMON PUDDING WITH RASPBERRIES AND GINGERSNAPS

Steps:

• In a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside.
• In a large saucepan, combine sugar and cornstarch.
• Gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
• Remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks.
• Return entire mixture to the pot and heat 1 minute more.
• Remove from heat and stir in butter, lemon juice,and the lemon zest.
• Transfer to a medium sized bowl, cool to room temperature; about one hour.
• In a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form.
• Gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain.
• To assemble dessert: Select a large wide bowl (preferably glass) with a 4-5 quart capacity.
• Arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding.
• Repeat the layering twice more.
• Garnish the top layer with raspberries.
• Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 - but no longer (!) before serving.

STEAMED LEMON RASPBERRY SPONGE PUDDING

Steps:

• Preheat oven to 375 degrees F.
• Butter and sugar ramekins and place 5 or 6 berries in each one. With a whisk attachment, whip the yolks with 1/2 cup sugar until light and fluffy. Mix in the vanilla, melted butter, lemon zest, and buttermilk.
• Stir the dry ingredients together and slowly mix them into the yolks.
• In a separate bowl, whip the whites until stiff then fold them into the batter.
• Pour the batter into the prepared molds filling almost to the top. Place them in a water bath and cover with foil. Bake for 30 minutes. Remove from the oven and let set 5 minutes before turning the cakes out of their molds.
• To serve, mash the remaining raspberries with the 1 to 2 tablespoons of sugar to make a rough pureed mash. Stir 2 tablespoons sugar into the yogurt. Place the cake on a plate and ring it with the sweetened yogurt and drizzle some raspberry mash through the yogurt.

LEMON PUDDING WITH RASPBERRY COULIS AND BERRIES

Steps:

• 1. Make coulis - simmer raspberries in 1/2 -3/4 cup water until very soft and have lost their color. Crush with spoon as they cook. Strain and discard seeds and remaining mass. Put strained raspberry liquid back into pot with sugar. Bring to boil, lower heat and simmer until liquid reduces and thickens. Cool.
• 2. Make lemon pudding according to package directions. Pour into 4 individual serving containers.
• 3. To serve - pour 1/4 of the chilled coulis on the pudding in each bowl. Sprinkle some blueberries on the coulis and top with a generous squirt of whipped cream.

GINGER LEMON DESSERT CUPS

Steps:

• Mix pudding to package directions and let stand 5 minutes. Grind gingersnaps in food processor into crumbs. Remove bowl from processor and take out blade. Add butter to the food processor and stir to moisten the crumbs. Pour crumbs into 4 small glass bowls and press the crumbs up the sides of the bowls, lining each dish with a ginger snap "crust". Add a few slices of strawberries to each bowl. Fill each dish with lemon pudding and top with a few more sliced berries and chopped crystallized ginger. Add a whip cream rosette to each dessert and garnish with lemon zest.