LEMONY SNOW PUDDING WITH TARRAGON CREME ANGLAISE
Especially for meringue lovers and for when you need a gluten-free dessert, this is a sophisticated winter sweet that comes together easily. The tarragon-flavored creme anglaise is unusual and irresistible.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 1h20m
Yield Serves 10 to 12
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand until softened, 5 minutes. Add boiling water and 1 cup sugar; stir until sugar has dissolved and mixture is clear. Stir in lemon zest and juice. Set mixture over a bowl of ice and let stand, stirring occasionally, until it becomes syrupy, about 20 minutes. (If gelatin sets too much, microwave it in 10-second increments and whisk until smooth.)
- In a large bowl, beat egg whites on medium-high to soft peaks, 3 to 4 minutes. Add gelatin mixture and continue beating until tripled in volume and thick enough to hold a ribbon on top of mixture when beater is lifted from bowl, 7 to 9 minutes. Transfer pudding to a large serving bowl and refrigerate until set, at least 4 hours and up to 2 days.
- Combine milk, 1/2 cup sugar, tarragon sprigs, vanilla bean and seeds, and salt in a saucepan. Heat over medium, stirring occasionally, until scalding and small bubbles form at edges of pan, about 12 minutes (do not let boil). Remove from heat, cover, and let steep 10 minutes.
- In a heatproof bowl, whisk yolks with remaining 1/2 cup sugar to combine. Remove tarragon and vanilla bean from milk mixture, then slowly whisk milk mixture into yolk mixture. Return to saucepan and cook over medium, stirring, until mixture thickens slightly and a thermometer reads 170 degrees, 5 to 7 minutes. Strain creme anglaise through a fine-mesh sieve intoa bowl and refrigerate until cold, at least 1 hour or, stored in an airtight container, up to 2 days.
- Pour 3 to 4 tablespoons creme anglaise into bottom of each serving dish. Top with a large spoonful of pudding; sprinkle with a few tarragon leaves and serve.
LEMON SNOW PUDDING WITH BASIL CUSTARD SAUCE
Provided by Andrea Albin
Categories Milk/Cream Mixer Egg Dessert Quick & Easy Lemon Basil Spring Chill Candy Thermometer Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Make snow pudding:
- Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
- Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
- Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
- Make custard while snow pudding sets:
- Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
- Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
- Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
- Assemble dessert:
- Spoon snow pudding into glasses or bowls and top with custard sauce.
OLD-FASHIONED LEMON PUDDING
Just the basics, no fancy ingredients. If grandma made a lemon pudding, this was it.
Provided by SAGETOAD
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 51m
Yield 6
Number Of Ingredients 7
Steps:
- Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
- Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.
Nutrition Facts : Calories 434.4 calories, Carbohydrate 82.2 g, Cholesterol 144.3 mg, Fat 11 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 5.9 g, Sodium 496.2 mg, Sugar 67.5 g
LEMON/LIME SNOW PUDDING W/CUSTARD SAUCE
Number Of Ingredients 17
Steps:
- 1. Soak gelatin in 1/4 cup cold water for 5 minutes add 1 cup boiling water and stir until gelatin is dissolved. Add splenda, lemon or lime juice, and rind. Mix well and refrigerate until syrupy. Beat until frothy fold in egg whites and return to refrigerator for 10 minutes. Set bowl in a larger bowl containing ice water and beat 3 minutes at medium speed. 2. Chill. Prepare Custard Sauce.Custard Sauce:*Beat yolks add splenda, flour, and salt. Stir in heavy cream. In a saucepan over medium heat, cook until sauce begins to thicken, stirring constantly. Add lemon juice, vanilla, and butter beat 1 minute with a wire whisk. Cover and chill.To serve, spoon pudding into dessert bowls, top with custard sauce, and decorate with coarsely grated lemon rind or thin slices of lime.
Nutrition Facts : Nutritional Facts Serves
SNOWY PUDDING
Steps:
- Sprinkle gelatin over cold water and let rest until water is absorbed, 5 minutes.
- In a bowl, combine gelatin, boiling water, lemon juice and sugar, stirring until sugar is dissolved. Chill in refrigerator, stirring occasionally, until mixture coats the back of a metal spoon.
- Beat egg whites until stiff. Beat lemon mixture until frothy. Fold egg whites into lemon mixture until mixture holds together. Pour into greased molds and chill until set.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 35.8 g, Protein 1.9 g, Sodium 27.8 mg, Sugar 35.3 g
SCHOOL DAYS CITRUS PUDDING
Use lemon, lime or grapefruit in this squidgy baked dessert - a simple and nostalgic family pud
Provided by James Martin
Categories Dessert, Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a medium-sized oval baking dish (we used 22 x 18cm) with butter. Combine the butter, caster sugar and zest in a food processor and whizz until the mixture is pale. Add the citrus juice, egg yolks, flour and milk, and whizz until well mixed - it may look a little curdled. Scrape into a bowl. Boil the kettle.
- In a large, clean bowl, whisk the egg whites until firm but not stiff, then gently fold into the zesty mixture. Scrape into the baking dish and put in a roasting tin half-filled with hot water from the kettle. Bake for 35-40 mins until the top is lightly browned and set, but the pudding is still soft-ish underneath. Serve dusted with icing sugar, if you like.
Nutrition Facts : Calories 432 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 53 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
LEMON OR LIME SNOW PUDDING
Number Of Ingredients 9
Steps:
- In a small mixer bowl mix gelatin and cold water let stand for 1 minute. Add boiling water and stir until gelatin dissolves. Stir in sugar, lemon or lime rind and juice, blending well. Chill until the consistency of unbeaten egg whites. Beat until frothy.Fold in egg whites and return to refrigerator for 10 minutes. Set bowl in a larger bowl containing ice water and beat at medium speed for 3 minutes. Chill.To serve, spoon into individual serving dishes, top with sauce and garnish with lemon or lime slices.
Nutrition Facts : Nutritional Facts Serves
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- Preheat the oven to 350°F. Place the butter, sugar and lemon zest in a food processor and pulse until pale and creamy. Add the lemon and lime juice, egg yolks, flour and milk. Process until the mixture is well incorporated. Use a small spatula to scrape any bits of butter stuck the bottom of the bowl and process again briefly.
- In the bowl of an electric mixer, beat the egg whites until opaque and firm but not stiff or dry. Pour the butter mixture into the egg whites and fold together until thoroughly incorporated and no streaks of egg whites remain.
- Coat a 1.5 or 2 quart dish with cooking spray and pour the pudding into the dish. Place the dish inside a larger baking pan and transfer to the preheated oven. Fill the baking pan halfway with hot water. Bake the pudding for 40-50 minutes, or until the top is well set.
- For the glaze, combine the lemon curd, lime juice and milk in a small bowl. Whisk together until consistent. If the mixture is too thick to stir together, heat it in the microwave for 20-30 seconds and stir again. Pour the glaze over the warm baked pudding and smooth it with the back of a spoon. Top with zests, if using, and fresh raspberries.
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