Snow Pudding With Grand Marnier Sauce
Ready In: 4 hrs 30 mins
Serves: 6-8
Ingredients
For the pudding
- 3⁄4 cup sugar
- 1 tablespoon unflavored gelatin (1 envelope)
- 1 1⁄4 cups boiling water
- 1⁄4 cup lemon juice
- 1 egg white
- 2 teaspoons lemons, rind of, grated
For the sauce
- 3 egg yolks, room temperature
- 1⁄4 cup sugar
- 1 pinch salt
- 1⁄2 cup whipping cream
- 1⁄4 cup milk
- 2 -4 tablespoons Grand Marnier
- 1⁄2 teaspoon vanilla
Garnishes
- 1⁄2 cup whipping cream
- raspberries
- candied violet
Directions
- 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.
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