Christmas Snow Pudding Recipes

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LEMON SNOW PUDDING



Lemon Snow Pudding image

My mother first served this light and refreshing dessert at a dinner for my brother, his new bride and their wedding guests back in the early '40's. When I go married in '47, I made sure I had the recipe.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 cups water
Juice of 1 large lemon (1/4 cup)
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water
3 large egg whites
CUSTARD SAUCE:
3 large egg yolks
1/8 teaspoon salt
1/2 cup sugar
1 cup whole milk, scalded and cooled
1 teaspoon vanilla extract

Steps:

  • In a medium saucepan, combine water, lemon juice, sugar and salt. Bring to a boil. Combine cornstarch and cold water until smooth; add to saucepan. Cook and stir over low heat until smooth and clear. , In a small bowl, beat egg whites until stiff peaks form. Add to saucepan and beat with a wire whisk until mixed, about 2 minutes. Let stand for 4 minutes. Remove from the heat and cool. , Meanwhile, for sauce, combine egg yolks, salt and sugar in a heavy saucepan. Gradually stir in milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon. Remove from the heat; immediately place pan in cold water to cool. Stir for 1-2 minutes. Add vanilla. Chill. , To serve, spoon pudding into individual serving dishes and top with sauce. Sauce will settle to bottom of dish. Refrigerate leftovers.

Nutrition Facts :

SNOW PUDDING WITH GRAND MARNIER SAUCE



Snow Pudding With Grand Marnier Sauce image

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)

Provided by ellie_

Categories     Dessert

Time 4h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 307.3, Fat 17.1, SaturatedFat 10.1, Cholesterol 150.2, Sodium 62.1, Carbohydrate 36.1, Sugar 33.7, Protein 4

SNOWY PUDDING



Snowy Pudding image

Excellent "white as snow" pudding that tastes like a creamy custard. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by sal

Categories     Desserts     Cookies

Time 1h30m

Yield 10

Number Of Ingredients 6

2 tablespoons unflavored gelatin
½ cup cold water
2 cups boiling water
⅓ cup lemon juice
1 ¾ cups white sugar
5 egg whites

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

SNOW PUDDING



Snow Pudding image

Using soft, clean snow, milk, sugar, and vanilla, you can make this easy, quick family favorite.

Provided by LITTLECOOK0089

Categories     Desserts     Custards and Pudding Recipes

Time 5m

Yield 4

Number Of Ingredients 4

6 cups clean fresh snow
1 cup milk
½ cup superfine sugar
½ teaspoon vanilla extract

Steps:

  • In a large bowl, mix together the milk, sugar and vanilla until well blended. Carefully stir in the snow. Freeze, or scoop into bowls, and serve immediately.

Nutrition Facts : Calories 128.8 calories, Carbohydrate 27.9 g, Cholesterol 4.9 mg, Fat 1.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 36.5 mg, Sugar 27.9 g

CHRISTMAS SNOW PUDDING



Christmas Snow Pudding image

This is my grandma Bowden's recipe. She made it every Christmas. sometimes there would be close to 50 people at her house at Christmas time.

Provided by Breanna Baylor

Categories     Winter

Time 35m

Yield 2 casseroles, 10 serving(s)

Number Of Ingredients 9

24 ladyfingers
1/2 cup sherry wine
2 envelopes unflavored gelatin
1 cup cold water
12 egg whites
1 cup sugar
2 cups whipping cream, whipped
1 tablespoon sugar
maraschino cherry

Steps:

  • Halve lady fingers lengthwise, dip in sherry and line botttom of 2 (9x13 inch) shallow pyrex casserolesSprinkle gelatin over cold water in small saucepan.
  • Place over low heat about 5 minutes until dissolved.
  • stirring constantly.
  • Beat egg whites until stiff.
  • Gradually add sugar Continue to beat until very stiff.
  • Fold in gelatin that has been cooled slightly.
  • Spread the egg white mixture over the lady fingers.
  • Cover with plastic wrap and refrigerate until congealed.
  • Cut snow pudding into desired size squares and place on plate.
  • Sweeten whipped cream with sugar.
  • Ice top and sides of each square with whipped cream.
  • Pour CUSTARD SAUCE over each serving and garnish with a cherry on top.
  • CUSTARD SAUCE: 6 egg yolks 1 cup sugar 3 cups milk, scalded 1 tsp vanilla 1 Tbsp.
  • dry sherry wine Beat egg yolks and sugar together.
  • Slowly pour in scalded milk.
  • Place in double boiler and cook over simmering water until custard coats a spoon.
  • Cool and add vanilla and sherry Refrigerate until serving time.
  • makes about 3 1/2 cups sauce.

Nutrition Facts : Calories 377.9, Fat 20.1, SaturatedFat 11.8, Cholesterol 123.6, Sodium 126.9, Carbohydrate 39, Fiber 0.3, Sugar 28.4, Protein 9.3

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