Dwarsrivier Valley Tourism

Snow Pudding from Pierneef à La Motte

Snow Pudding (Cape Winelands Cuisine cookbook, page 193)

Served 4 – 6


  • 1 Tbsp (15 ml) gelatin powder or use sheets
  • ¼ cup (60 ml) cold water
  • 1 cup (250 ml) boiling water
  • 1 cup (250 ml) sugar
  • ¼ cup (60 ml) lemon juice
  • Zest of 1 lemon
  • 2 egg whites
  • Extra 1 Tbsp (15 ml) sugar


Sponge the gelatin in the cold water for a few minutes (to sponge means to sprinkle the gelatin powder over cold water and leave it for 1 minute to allow it to absorb all the water), and then dissolve in the boiling water.
Add the sugar, lemon juice and zest and stir until the sugar dissolves.
Strain the liquid through a sieve and leave to cool.
When it starts to set, whisk the mixture until light and fluffy.
Whisk the egg whites until almost stiff and slowly add the extra sugar. Whisk until a stiff meringue forms. Fold the meringue into the gelatin mixture using a metal spoon.
Pour the mixture into a prepared mould or glasses and leave to set in the refrigerator for 2 hours. Decorate as desired and serve with egg custard.

snow pudding (2)


The Dwarsrivier Valley

The Dwarsrivier Valley serves as a triumphant example of the way forward. Here we can experience a unique balance between pure historical Cape Culture and modern day lifestyles of wellness, gourmet foods and fine wines. The valley has what it takes to satisfy the humanitarian, the socialite, the nature lover, the historian, the adventurous spirit and certainly the connoisseur.


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