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Lemon Snow Pudding with Vanilla Sauce Recipe

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4.1 from 10 reviews

Lemon Snow Pudding is a light, airy dessert that combines the delicate texture of gelatin whipped into a frothy mousse with the bright, fresh flavors of lemon zest and juice. Served chilled with a creamy vanilla custard sauce, this elegant pudding offers a refreshing finish to any meal, perfect for spring and summer occasions.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American

Ingredients

For Lemon Snow Pudding

  • 1/4 oz unflavored gelatin
  • 1/4 cup cold water
  • pinch of salt
  • 3/4 cup sugar
  • 1 cup hot water
  • 1 Tbsp freshly grated lemon zest
  • 1/3 cup fresh lemon juice
  • 3 large egg whites (room temperature; use pasteurized if concerned about salmonella)

For Vanilla Sauce

  • 3 egg yolks
  • 1/2 cup sugar
  • 1/8 teaspoon table salt
  • 1 cup whole milk
  • 1 tsp vanilla extract

Instructions

  1. Bloom Gelatin: Pour 1/4 cup cold water into a large bowl and sprinkle with gelatin. Let stand for 5 minutes to soften.
  2. Dissolve Ingredients: Add hot water, sugar, lemon juice, lemon zest, and a pinch of salt to the gelatin. Stir until the sugar has completely dissolved.
  3. Cool Mixture: Set this bowl inside a larger bowl filled with ice and cold water. Allow the gelatin mixture to cool for 45-60 minutes until it reaches the consistency of egg whites. If needed, refrigerate it for 20 minutes to help it set further.
  4. Whip Gelatin Mixture: Using an electric mixer, beat the cooled gelatin mixture for 1-2 minutes until frothy.
  5. Beat Egg Whites: In a separate bowl, beat the egg whites until they form soft peaks.
  6. Combine and Whip: Gently fold the egg whites into the gelatin mixture, then beat at high speed until the volume triples and a wide ribbon forms when lifting the beaters.
  7. Chill Pudding: Pour the mixture into a large serving bowl and refrigerate for 3 hours until fully set.
  8. Prepare Vanilla Sauce Base: In a separate saucepan, combine egg yolks, sugar, and salt.
  9. Add Milk and Cook: Slowly pour in the milk and cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Take care not to let it boil.
  10. Add Vanilla: Remove from heat and stir in vanilla extract.
  11. Prevent Skin Formation: Cover the custard surface with plastic wrap directly on top to prevent skin formation and let it cool.
  12. Refrigerate Sauce: Refrigerate the vanilla sauce until thoroughly chilled and thickened.
  13. Serve: Place a scoop of the vanilla custard into a bowl, add a large scoop of lemon snow pudding on top, and garnish with fresh fruit if desired.

Notes

  • Use room temperature egg whites to achieve maximum volume when whipping.
  • For safety, consider using pasteurized egg whites if raw eggs are a concern.
  • Ensure gelatin is fully dissolved and cooled to avoid lumps in the pudding.
  • This dessert requires time to chill and set, so plan ahead.
  • Garnish with fresh berries or mint for added flavor and presentation.

Find it online: https://cheftinaskitchen.com/lemon-snow-pudding-with-vanilla-sauce-recipe/