Snow Pudding Recipe
Ingredients
| Unflavored gelatine envelope | 1 | |
| Sugar | 3⁄4 Cup (12 tbs) | |
| Salt | 1 Dash | |
| Boiling water | 3⁄4 Cup (12 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Egg whites | 3 |
Nutrition Facts
Serving size: Complete recipe
Calories 968 Calories from Fat 0
% Daily Value*
Total Fat 0.01 g0.02%
Saturated Fat 0 g0.01%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1291.4 mg53.8%
Total Carbohydrates 172 g57.3%
Dietary Fiber 0.77 g3.1%
Sugars 164.8 g
Protein 72 g143.3%
Vitamin A 0.3% Vitamin C 57.5%
Calcium 7.2% Iron 1.2%
*Based on a 2000 Calorie diet
Directions
Add 1/2 cup sugar, the salt, and boiling water; stir to dissolve gelatine.
Add lemon peel and juice, mixing well.
Refrigerate until consistency of unbeaten egg white—about 1 hour.
Beat egg whites until foamy.
Gradually add remaining sugar, beating well after each addition.
Continue beating until soft peaks form when beater is raised.
Beat gelatine mixture until foamy.
With rubber scraper, using an under-and-over motion, gently fold beaten egg whites into gelatine mixture until well combined.
Turn mixture into a 1-quart mold; refrigerate until firm.
To unmold: Run a small spatula around edge of mold.
Invert over serving platter; shake gently to release.
If necessary, place a hot, damp dishcloth over mold; shake again to release.
Serve with Pour Custard Sauce, .
Makes 6 servings.
Chef
