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EATING well

Snow Pudding With Spiked Strawberries: a light but tasty treat

Snow pudding is a great recipe that dates back to pioneer days, when resourceful home cooks hankering for a treat had to rely on whatever they had.

Associated Press

Snow pudding is a great recipe that dates back to pioneer days, when resourceful home cooks hankering for a treat had to rely on whatever they had.

Snow pudding is a great recipe that dates back to pioneer days, when resourceful home cooks hankering for a treat had to rely on whatever they had. In fact, the first edition of Fanny Farmer's Boston Cooking School Cookbook, back in 1896, featured a recipe for snow pudding. My paternal grandmother, Ruth, a graduate of the Boston Cooking School, used to make it for me all the time when I was a kid. There was something magical about it.

A lifetime later, I still remember snow pudding with great affection. So why not dust it off and bring it back for spring, topped with one of the season's first fruits?

What makes snow pudding so foamy and light is all the air that gets beaten into it. If you own a stand mixer, you'll find that making this pudding is pretty simple. You also can do it with a hand mixer, though it will take a lot longer.

Here, I've sliced the strawberries, tossed them with a bit of sugar, and spiked them with a shot of orange liqueur. Of course, if you don't want the extra sugar and alcohol, you can leave them out. The strawberries pair beautifully with the pudding. So does any summer fruit: raspberries, blueberries, nectarines, plums and peaches.

SNOW PUDDING WITH SPIKED STRAWBERRIES

1 envelope (¼ ounce) unflavored gelatin

⅔ cup plus 2 teaspoons sugar, divided

Salt

1 tablespoon grated lemon zest

⅓ cup lemon juice

3 large egg whites, room temperature

2 cups sliced strawberries

2 teaspoons grated orange zest

2 teaspoons Grand Marnier or other orange liqueur

In a small saucepan, sprinkle the gelatin over ¼ cup of water and let it stand for 5 minutes. Add ⅔ cup of the sugar, a pinch of salt and 1 cup water. Cook over medium-high heat, stirring constantly, until the sugar and gelatin have dissolved, about 2 minutes.

Stir in the lemon zest and juice, then set the saucepan into a bowl of ice and water to chill, stirring often, until the mixture is cold to the touch and has thickened to the consistency of raw egg whites, about 45 minutes.

In the bowl of a stand mixer, beat the egg whites and a pinch of salt until they just hold soft peaks, then transfer to a bowl and set aside. Transfer the cooled gelatin mixture to the stand mixer bowl that the egg whites were in and beat until frothy, 1 to 2 minutes.

Add the beaten egg whites to the gelatin mixture, then beat on high speed until the mixture is tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve when the beater is lifted, 8 to 10 minutes. Transfer to eight decorative glass serving bowls or large wine goblets, cover and chill until set, about three hours.

Meanwhile, in a medium bowl toss the strawberries with the remaining 2 teaspoons sugar, the orange zest and the orange liqueur. Chill.

To serve, top each portion of the snow pudding with a big spoonful of strawberries.

Makes 8 servings.

Nutrition information per serving: 70 calories; 0g fat; 0mg cholesterol; 18g carbohydrates; 1g fiber; 16g sugar; 2g protein; 55mg sodium.

Snow Pudding With Spiked Strawberries: a light but tasty treat 05/01/14 [Last modified: Thursday, May 1, 2014 6:43pm]
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