Indulge in a culinary journey with our exquisite Snow Pudding with Grand Marnier Sauce and accompanying recipes. This classic dessert is a symphony of flavors and textures, featuring a light and fluffy snow pudding enveloped in a luscious Grand Marnier sauce. Alongside this delightful treat, you'll find a collection of complementary recipes that will tantalize your taste buds and elevate your dining experience. From the zesty Lemon Curd that adds a pop of citrusy brightness to the creamy Vanilla Sauce that offers a velvety smoothness, each recipe is crafted to harmonize perfectly with the Snow Pudding. Whether you're a seasoned baker or a novice cook, these recipes are easy to follow, ensuring that you can recreate these culinary masterpieces in the comfort of your own kitchen. So, don your apron, gather your ingredients, and embark on a delightful adventure as you explore the flavors and aromas of Snow Pudding with Grand Marnier Sauce and its accompanying recipes.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON SNOW PUDDING
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
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
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
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
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
GRAND MARNIER SAUCE
This is a delicious sauce served over grilled or baked shrimp or scallops. Do not drown the seafood in this sauce. Just drizzle it. We love it.
Provided by MARIA MAC
Categories Sauces
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 5
Steps:
- Slice butter into 1/4-inch slices.
- In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
- Increase heat and bring to boil.
- The mixture will thicken and become syrupy.
- Whisk the mixture and add the butter, piece by piece.
- When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.
Nutrition Facts : Calories 1145.4, Fat 110.9, SaturatedFat 70, Cholesterol 292.8, Sodium 786.5, Carbohydrate 41.3, Fiber 0.6, Sugar 36.9, Protein 2.6
EASY GRAND MARNIER SAUCE
This is an easy Grand Marnier sauce with strawberries. You can use this sauce for vanilla ice cream, sponge cake, pound cake or whatever kind of cake you like....
Provided by babygirl65
Categories Dessert
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, water and lemon juice in a saucepan.
- Stir over medium heat until sugar is dissolved.
- Bring to a boil, reduce heat to low and simmer, uncovered, for about 5 minutes or until mixture becomes slightly syrupy.
- Remove from heat, stir in Grand Marnier and strawberries.
- Serve warm.
- My favorite is with pound cake and vanilla ice cream.
SNOW PUDDING
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
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
GRAND MARNIER SAUCE
Make and share this Grand Marnier Sauce recipe from Food.com.
Provided by Super San Mateo Che
Categories Dessert
Time 25m
Yield 1 1/2 cup
Number Of Ingredients 8
Steps:
- Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored.
- In a medium saucepan, heat milk and cream until bubbly around the edges.
- Beat into yolk mixture.
- Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
- Stir in liqueur.
- Serve warm or cold.
Nutrition Facts : Calories 652.9, Fat 40.8, SaturatedFat 23.9, Cholesterol 383.2, Sodium 120.5, Carbohydrate 58.6, Fiber 0.1, Sugar 45.7, Protein 10.6
Tips:
- For the best results, use fresh, cold ingredients.
- Make sure the egg whites are at room temperature before whipping them.
- Whip the egg whites until they are stiff and glossy, but not dry.
- Fold the whipped egg whites into the pudding mixture gently, until just combined.
- Chill the pudding for at least 4 hours, or overnight, before serving.
- Garnish the pudding with fresh berries, whipped cream, or a drizzle of Grand Marnier sauce before serving.
Conclusion:
Snow pudding is a classic dessert that is perfect for any occasion. It is light, fluffy, and refreshing, with a delicate flavor that is sure to please everyone. The Grand Marnier sauce adds a touch of sophistication and elegance, making this dessert a truly special treat. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.
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