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Snow Pudding

Snow Pudding
4 votes, 3.75 avg. rating (75% score)
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Yield: 12 servings


  • Base:
  • 2 packages unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cup lemon juice (approximately 2 lemons)
  • 2 cups sugar
  • 2 cups boiling water
  • 5 egg whitesLight Custard Sauce:
  • 1 quart milk
  • 5 egg yolks
  • 1/2 cup sugar
  • pinch of salt
  • 2-1/2 tablespoons cornstarch
  • 1 teaspoon vanilla


Unflavored gelatin in cold water.
Add lemon juice, sugar, boiling water.

Let gel until syrupy and just starting to set.

Beat egg whites until they form soft peaks, then beat in the gelatin until the mixture is really fluffy and white. Rinse a 1-1/2- to 2-quart mold with cold water and turn the pudding into it. Chill until firm, preferably overnight, then unmold onto a serving platter and serve with Light Custard Sauce.

Light Custard Sauce
In a double boiler or over low heat, heat milk. Beat egg yolks until fluffy, then slowly add to milk, then sugar and a pinch of salt. Heat mixture, stirring, then remove about 1/4 cup and dissolve cornstarch in it. Stir cornstarch mixture into custard; continue to cook and stir until slightly thickened (10 to 15 minutes). Let cool, then add vanilla.

Updated Friday, June 21st, 2013

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2 Responses to Snow Pudding

  1. Anonymous December 31, 2003 at 3:56 am #

    Unfortunately, you don’t mention how many egg whites are required. My Norwigian grandmother mades this recipe at Christmas. We used 4 egg whites, but also added 2 teaspoons lemon rasp. The combination of sour gelatin and sweet egg whites is what makes this recipe special and ideal after a heavy holiday meal.

  2. Anonymous July 6, 2008 at 4:11 pm #

    I added the lemon zest from the lemons to it. My grandma made this for Sunday dessert often. My granfather called it wind pudding with air sauce. We all love it!

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