Daniel Catalaa

Snow Pudding

Pudding

Ingredients

  • Gelatin, unflavored, 1 envelope
  • Sugar, 3/4 cup
  • Salt, 1/4 tsp.
  • Water, room temperature, 1/2 cup
  • Water, boiling, 3/4 cup
  • Lemon peel, grated, 1 tsp.
  • Lemon juice, 1/4 cup
  • Egg whites, x3

Directions

  1. Rehydrate gelatin: In a large bow, sprinkle gelatin over 1/2 cup of cold water to soften it. Add 1/2 cup of sugar and then the 3/4 cups of boiling water. Stir to dissolve the gelatin.
  2. Scent with lemon: Add lemon peel and juice, mixing well.
  3. Thicken in fridge: Refrigerate until consistency of unbeaten egg white, about 1 hour.
  4. Make a meringue: Beat egg whites until foamy. Gradually add the remaining sugar (1/4 cup), beating well after each addition. Continue beating until soft peaks form when beater is raised.
  5. Fold gelatin into meringue: Beat gelatin mixture until foamy. With rubber scrape, using an under and over motion, gently fold in the beaten egg whites into gelatin mixture until well combined.
  6. Thicken in fridge: Turn mixture into a 1 quart mold; refrigerate until firm.
  7. Unmold: Run a small spatula around edge of mold. Invert over serving patter. Shake gently and release it. If necessary, place a hot damp dish cloth over mold: shake again to release. Serve with Pour Custard (recipe below).


Pour Custard

Ingredients

  • Milk, 1 1/2 cups
  • Egg yolks, x3
  • Sugar, 1/4 cup
  • Salt, 1/4 tsp.
  • Vanilla extract, 1/2 tsp.

Directions

  1. Warm the milk: Heat milk on a low flame until tiny bubbles appear around edge of pan.
  2. Melt sugar and salt into eggs: Beat yolks, sugar, and salt. Mix well.
  3. Temper the yolks: Very slowly pour hot milk into egg mixture, beating constantly.
  4. Place back on burner: Return mixture to stove top; place over hot, not boiling water. Water in lower part of double boiler should not touch upper part.
  5. Cook eggs: Cook stirring constantly, until thin coating forms on metal spoon (about 8-10 minutes).
  6. Flavor with vanilla and chill: Pour custard into a bowl and stir in vanilla. Cover with plastic wrap to prevent the formation of a crust and refrigerate.