Christmas Snow Pudding

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READY IN: 35mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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