Lemony Snow Pudding with Rose Custard Sauce

Snow Pudding is a two part vintage recipe of an airy, whimsical, white lemon-flavored pudding accompanied by a thick custard sauce updated with the flavor of rose. Especially lovely in the heart of summer heat!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 3 30

Servings servings

Calories 191kcal

Author Toni Dash

Ingredients

Ingredients for the Snow Pudding:

1 tablespoon /envelope gelatin
¼ cup Lemon Juice
1 cup granulated Sugar (preferably white in color*)
3 pasteurized Egg Whites , room temperature (yolks reserved for custard sauce)**
1/8 teaspoon Kosher Salt

Ingredients for Rose Custard Sauce:

3 Egg Yolks
¼ cup granulated Sugar
1/8 teaspoon Kosher Salt
2 cups Whole Milk
½ teaspoon Vanilla Extract
½ teaspoon Rose Extract

Instructions

Instructions for the Snow Pudding:

Place the gelatin in ¼ cup cold water; stir to combine. Add to 1 cup boiling water to dissolve the gelatin.
Add lemon juice and sugar to the gelatin mixture. Place in the refrigerator or in an ice bath to thicken the mixture to the consistency similar to egg whites (about 30-45 minutes; using an ice bath speeds the process along).
Once gelatin mixture is thickened, using a mixer together the egg whites and salt to form soft peaks. In a separate bowl, using a mixer whip the gelatin mixture until frothy.
Combine the whipped egg white mixture and the gelatin mixture and beat until light and creamy. Pour into a bowl (which you’ll serve from), cover and place in the refrigerator to chill until firm (about 2-3 hours).

Instructions for the Rose Custard Sauce:

Place egg yolks in a heatproof bowl and whisk. Set aside.
Set up an ice bath with a large outer mixing bowl lined with a small amount of ice and a heatproof bowl on the ice as well as a strainer on top of the inner bowl (click here to see an ice bath). More ice will be added once the hot liquid is poured into the inner bowl.
In a medium saucepan, combine milk, sugar and salt. Bring almost to a boil over low or medium-low heat. Pour a small amount into the egg yolks, whisking all the time. Note: if the milk is too hot, it will scramble the egg yolks or if the hot milk is poured into the yolks without whisking which tempers the heat.
Return the egg yolk/milk mixture to the remaining milk in the saucepan. Over low or medium-low heat, whisking constantly heat until the custard begins to thicken (around 15 minutes). Note: the thickening process goes slowly then will speed up incredibly at the end. When the custard is thickened it will leave a coating on the whisk vs. drip off like water.
Immediately remove from heat, pour into the inner bowl of the ice bath through the strainer to remove any cooked egg particles. Pack the outside of the inner bowl with more ice to hasten the cooling process.
Once the custard sauce is close to room temperature, add the vanilla and rose extracts. Cover and place the bowl in the refrigerator to fully chilled; approximately 1 ½-2 hours.

Notes

*The color of the sugar will tint the pudding.

**Note on use of raw eggs: This recipe uses raw egg whites. I would recommend using pasteurized eggs which should remove any Salmonella risk. The statistics on contracting Salmonella are pretty slight but of course follow your own judgment.

Note: Most of the 'Total Time' is allocated to chilling the dessert components.

Nutrition