Best 7 Snowy Pudding Recipes

LEMON SNOW PUDDING

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.

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.

SNOWFLAKE PUDDING

Steps:

• In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved., In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes; refrigerate for at least 2 hours., Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding.

JELL-O® SNOW PUDDING

Steps:

• In a medium saucepan, stir together the sugar, gelatin and salt. Mix in the milk. Cook over medium heat until gelatin is dissolved and clear. Remove from heat and chill until partially set. Stir once and add vanilla. Fold in the coconut and heavy cream. Pour into a pudding mold. Chill until firm, about 4 hours.
• To make raspberry sauce: Pour raspberries with juice, into a medium saucepan. Cook over medium heat until boiling. Mix together water and cornstarch; stir into the raspberries. Boil rapidly for one minute, stirring constantly. Cool before serving with pudding.

CHRISTMAS SNOW PUDDING

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.

LEMON SNOW PUDDING WITH BASIL CUSTARD SAUCE

Steps:

• Make snow pudding:
• Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
• Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
• Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
• Make custard while snow pudding sets:
• Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
• Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
• Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
• Assemble dessert:
• Spoon snow pudding into glasses or bowls and top with custard sauce.

SNOW PUDDING

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.