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.