Recipe Friday: Robert’s Catering Lemon Snow Pudding

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A couple of tips from Richter: Don’t attempt to beat the egg whites by hand or your arm will get very tired; and don’t over-scald the milk by running out of water in the double boiler. “Don’t walk away. You have to stay on top of custard.”

Richter is fond of this recipe given to him by a longtime client. “It’s light and fresh and an absolutely delightful dessert.”

Lemon Snow Pudding
1 envelope unflavored gelatin
¾ cup sugar
1/8 tsp. salt
1 ¼ cups boiling water
1/3 cup fresh lemon juice
2 egg whites

Preparation
1. In large bowl of electric mixer, combine gelatin with sugar and salt, mix thoroughly.
2. Add boiling water; stir to dissolve gelatin and sugar. Stir in lemon juice and mix thoroughly.
3. Refrigerate until mixture is consistency of unbeaten egg white, 45 minutes or longer.
4. Add egg whites and beat at high speed until mixture forms stiff peaks when beater is raised, about 20 minutes.
5. Turn into a 2-quart mold. Refrigerate until chilled and firm enough to unmold, overnight.
6. To serve, loosen edge of mold with sharp knife. Invert on serving platter and shake gently to release. If necessary, place a hot, damp dishcloth on bottom of mold. Shake again to release.
7. Serve with custard sauce.

Custard Sauce
1 ½ cups milk
3 egg yolks
¼ cup sugar
dash salt
1 tsp. grated lemon peel

Preparation
1. Heat milk in top of double boiler over direct heat until tiny bubbles appear around edge of pan.
2. Beat egg yolks, sugar and salt. Mix well.
3. Very slowly, pour hot milk into egg mixture, beating constantly.
4. Return mixture to double boiler top; place over hot, not boiling water.
5. Cook, stirring constantly, until thin coating forms on metal spoon, 8-10 minutes.
6. Immediately pour custard into a bowl. Place sheet of waxed paper directly on surface.
7. Set bowl in cold water to cool. Stir in lemon peel. Serve warm or refrigerate several hours or overnight. Makes 1½ cups.

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