Lemon Snow Pudding

• servings: 8 servings
• active time: 10 minutes
• total time: 3 hours 30 minutes

Ingredients

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, If you are concerned about salmonella, use pasteurized egg whites or powdered egg whites)

1 cup whole milk

1 tsp vanilla

3 egg yolks

1/2 cup sugar

1/8 teaspoon table salt

Directions

Pour 1/4 cup cold water into a large bowl and sprinkle with gelatin, let stand 5 minutes.

Add the hot water, sugar, lemon juice, lemon zest and salt. Stir until sugar dissolves.

Set bowl in a larger bowl full of ice and cold water. Allow mixture to cool for 45-60 minutes or until it resembles the consistency of egg whites. Refrigerate for 20 minutes if needed to get it to set up.

Beat gelatin mixture with an electric mixer until frothy, 1-2 minutes.

In another bowl beat egg whites until they form soft peaks.

Add egg whites to gelatin mixture and then beat at high speed until it has tripled in volume. When you lift the beaters out a wide ribbon should form.

Pour mixture into a large serving bowl and refrigerate for 3 hours.

Vanilla Sauce:

Combine egg yolks, sugar, and salt.

Pour in milk. Cook over low heat until it coats the back of a spoon. Do not allow it to boil.

Remove from heat and add in vanilla.

Cover the surface with a piece of plastic wrap to prevent a film or skin from forming.

Refrigerate until thickened and chilled through.

Place a scoop of custard into a bowl, add a large scoop of snow pudding and garnish with fruit if desired.

Nutrition

• Calories: 172 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Cholesterol: 76 mg
• Sodium: 74 mg
• Total Carbohydrate: 34 g
• Dietary Fiber: 1 g
• Total Sugars: 33 g
• Protein: 3 g