Snow Pudding

Leigh Anne Wilkes

1 envelope unflavored gelatin

1 cup sugar

1/4 tsp. table salt

1/4 cup fresh lemon juice

1 tsp. freshly grated lemon zest

3 large egg whites at room temperature (If you are concerned about salmonella, use pasteurized egg whites or powdered egg whites)

1 cup fresh blueberries, raspberries, blackberries or strawberries

Pour 1/4 cup cold water into a small saucepan.  Sprinkle on the gelatin and set aside for 5 minutes to dissolve.  Add the sugar, salt and 1 1/4 cups cold water.  Set over medium high heat and cook, stirring constantly, until the sugar and gelatin have dissolved, about 2 minutes.

Remove from the heat and stir in the lemon juice and zest.  Pour into a large bowl and refrigerate until almost set, about 2 hours.

Use an electric mixer to beat the gelled mixture until light and airy, 3-5 minutes.  Add the egg whites and continue beating until the mixture increases in volume and begins to form gentle, soft peaks, about 5 minutes.

Place a few berries in the bottom of decorative glasses or dishes.  Spoon in the pudding, cover with plastic wrap and chill until firm, at least 3 hours or preferably overnight.  Serve in the glass with the vanilla or raspberry sauce on top.  Serves 6.

Vanilla Sauce:

2 cups whole milk
1 vanilla bean, halved lengthwise (sub. Vanilla extract)
5 large egg yolks
1/3 cup sugar
1/8 teaspoon table salt

Combine the milk and vanilla bean in a small saucepan. Heat over medium-high heat until small bubbles form around the edge. Do not boil.  Remove from the heat, cover, and infuse the milk for 10 minutes. Scrape the seeds of the bean into the milk. Rinse and dry the bean and save for another use (such as putting it in your bag of sugar, which will turn it into vanilla sugar). Whisk the egg yolks with the sugar and salt in a large heatproof bowl until thick and light, 3 to 4 minutes. Stir in the hot milk. Return the custard to the pan and stir over low heat until slightly thickened or until a finger drawn across a wooden spoon dipped in the sauce leaves a mark (about 160 degrees F). Do not boil, or the sauce will curdle. Strain into a large bowl and cool to room temperature. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.   Serve over top of Snow Pudding.