Snow Pudding With Grand Marnier Sauce

Name: Snow Pudding With Grand Marnier Sauce
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 6-8 serving(s)
Ingredients: 3/4 cup sugar; 1 tablespoon unflavored gelatin (1 envelope); 1 1/4 cups boiling water; 1/4 cup lemon juice; 1 egg white; 2 teaspoons lemons, rind of, grated; 3 egg yolks, room temperature; 1/4 cup sugar; 1 pinch salt; 1/2 cup whipping cream; 1/4 cup milk; 2 -4 tablespoons Grand Marnier; 1/2 teaspoon vanilla; 1/2 cup whipping cream; raspberries; candied violet

Submitted by ellie_

"A simple desert which uses on-hand ingredients and makes good use of leftover egg yolks which looks fancy enough for company or for an everyday desert with family. For family, kids like this when orange juice/orange peel and orange juice is substituted for the lemon juice, lemon rind and Grand Marnier. Refrigeration time (minimum) is included in prep time (3 hours) but can be refrigerated up to two days ahead. Recipe source: Bon Appetit (June 1985)"

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photo by Whisper

Ready In:: 4hrs 30mins
Ingredients:: 16
Serves:: 6-8

ingredients

For the pudding
³⁄₄ cup sugar
1 tablespoon unflavored gelatin (1 envelope)
1 ¹⁄₄ cups boiling water
¹⁄₄ cup lemon juice
1 egg white
2 teaspoons lemons, rind of, grated
For the sauce
3 egg yolks, room temperature
¹⁄₄ cup sugar
1 pinch salt
¹⁄₂ cup whipping cream
¹⁄₄ cup milk
2 -4 tablespoons Grand Marnier
¹⁄₂ teaspoon vanilla
Garnishes
¹⁄₂ cup whipping cream
raspberries
candied violet

directions

To make the pudding: combine sugar and gelatin in a bowl and add boiling water and lemon juice, stirring to dissolve sugar and gelatin. Refrigerate until mixture mounds when spooned, stirring frequently (1 hour).
Add egg white to gelatin mixture and beat wth an electric mixer until doubled in volume and mixture mounds when spooned (8-10 minutes). Fold in lemon peel. Spoon into goblets. Cover and refrigerate for 3 hours (or until firm). ***can be made up to 2 days ahead and stored in refrigerator.***.
To make the sauce: Whisk yolks, sugar and salt in a medium bowl to blend. In a small sauce pan bring the 1/2 cup cream and milk to a boil. Gradually whisk milk/cream into yolks and then return to saucepan. Stir over low heat until mixture coats spoon. Immediately stir in the Grand Marnier and vanilla. Strain into a bowl. Refrigerate until chilled. ****Sauce can be prepared one day ahead and refrigerated until ready to use****.
To serve: whip remaining cream (1/2 cup) to soft peaks and fold into the sauce. Spoon sauce on top of puddings and garnish with raspberries (or other small berries) and/or candied violets.

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Reviews

This pudding is very light and fluffy, with a subtle taste of lemon. I was a little leary of the raw egg white in the pudding itself. I had trouble with the sauce, in that, when chilled, it came out more of a spread rather than a sauce. I don't know what I did wrong. If I made it again, I would try another sauce, maybe lemon this time. But all in all, it was a fun recipe to make and very tasty. Thanks, Ellie.

Whisper

Tweaks

Original recipe circa 1964 , calls for 3 whites for snow and 3 yolks for sauce

anxiousmom

RECIPE SUBMITTED BY

ellie_

212

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>

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