LEMON SNOW PUDDING

Lemon Snow Pudding image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Number Of Ingredients 18

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LEMON SNOW:
1/4 cup(s) cold water
2 tablespoon(s) gelatin, unflavored
1 cup(s) boiling water
1 cup(s) sugar
1 teaspoon(s) lemon zest, grated
1/3 cup(s) lemon juice, fresh
1 pinch(es) salt
3 x large egg whites
CUSTARD SAUCE:
3 x large egg yolks
1/4 cup(s) sugar
1 pinch(es) salt
1 1/4 cup(s) whole milk
1 tablespoon(s) butter, unsalted
1 1/4 teaspoon(s) pure vanilla extract
GARNISH:
- basil or mint leaf (optional)

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.