Best Lemon Snow Pudding Recipes

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 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.

SNOW PUDDING (LEMON MOUSSE) WITH RASPBERRY SAUCE

Steps:

• MOUSSE In a large bowl sprinkle the gelatin over 1/4 c cold water and let it soften for 10 minutes. Add 1 c boiling water and 1/2 c of the sugar and stir the mixture until the sugar is dissolved. Stir in the lemon juice and rind and chill the mixture for 1 hours, or until it just begins to set. With an electric mixer beat the mixture until it is light an frothy. In another large bowl beat the egg whites with a pinch of salt until they are frothy, add the cream of tartar, and beat the whites until they hold soft peaks. Beat in the remaining 1/4 c sugar, a little at a time, and beat the meringue until it holds stiff glossy peaks. Stir the meringue gnetly into the lemon mixture and chill the mouse, covered, for 1 hour, or until it is set. SAUCE In a food processor puree the raspberries with the sugar and the cream and force the mixture through a sieve into a bowl. SERVE Divide the sauce among 6 chilled plates, with a soup spoon or an oval ice-cream scoop dipped in water spoon out the mousse in egg shapes, arranging 3 scoops on each plate, and sprinkle each dessert with 1 T of the almonds.

LEMON SNOW PUDDING

Steps:

• LEMON SNOW: Place cold water in medium bowl. Sprinkle gelatin over water & let sit until gelatin softens, about 5 minutes. Whisk boiling water into mixture until gelatin dissolves. Whisk sugar, lemon zest, juice & salt into gelatin mixture until dissolved. Cover with plastic wrap & refrigerate until cool & slightly gelatinous, about 2 hours.
• Combine egg whites & gelatin mixture in stand mixer fitted with whisk. Whip on medium low speed until foamy, about 1 minute. Increase speed to medium high & whip until soft peaks form, 11 - 14 minutes. Scrape lemon snow into bowl or divide amoung dessert glasses & refrigerate until set, about 2 hours.
• CUSTARD SAUCE: Whisk egg yolks, sugar & salt in bowl until combined. Bring milk to boil in small saucepan. Slowly stir milk into yolk mixture with wooden spoon. Return milk/yolk mixture to pot, reduce heat to low & cook, stirring constantly, until sauce is slightly thickened & registers 175 - 180 degrees F, 2 - 4 minutes. Pour through fine mesh strainer into 2 C liquid measuring cup. Stir in butter & vanilla until incorporated. Refrigerate until cool & serve with lemon snow. Garnish with basil or mint leaf, if desired.

LEMON OR LIME SNOW PUDDING

Steps:

• In a small mixer bowl mix gelatin and cold water let stand for 1 minute. Add boiling water and stir until gelatin dissolves. Stir in sugar, lemon or lime rind and juice, blending well. Chill until the consistency of unbeaten egg whites. Beat until frothy.Fold in egg whites and return to refrigerator for 10 minutes. Set bowl in a larger bowl containing ice water and beat at medium speed for 3 minutes. Chill.To serve, spoon into individual serving dishes, top with sauce and garnish with lemon or lime slices.

LEMON/LIME SNOW PUDDING W/CUSTARD SAUCE

Steps:

• 1. Soak gelatin in 1/4 cup cold water for 5 minutes add 1 cup boiling water and stir until gelatin is dissolved. Add splenda, lemon or lime juice, and rind. Mix well and refrigerate until syrupy. Beat until frothy fold in egg whites and return to refrigerator for 10 minutes. Set bowl in a larger bowl containing ice water and beat 3 minutes at medium speed. 2. Chill. Prepare Custard Sauce.Custard Sauce:*Beat yolks add splenda, flour, and salt. Stir in heavy cream. In a saucepan over medium heat, cook until sauce begins to thicken, stirring constantly. Add lemon juice, vanilla, and butter beat 1 minute with a wire whisk. Cover and chill.To serve, spoon pudding into dessert bowls, top with custard sauce, and decorate with coarsely grated lemon rind or thin slices of lime.

LEMON SNOW PUDDING

Steps:

• Here's a free dessert! It's courtesy of The Art of Cooking for the Diabetic, by Katharine Middleton and Mary Abbott Hess (Contemporary Books, 1978).1. Soak gelatin in cold water. Meanwhile, combine lemon zest, juice, and boiling water in a bowl. Add softened gelatin and sweetener mix well. Chill until it is the consistency of unbeaten egg whites.2. Add unbeaten egg whites, vanilla extract, and lemon extract. Beat with a rotary beater until it is very fluffy and holds its shape. Pile into 6 parfait glasses. Top with a little extra grated lemon zest.Food exchanges per serving: FREE up to 2 cups