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Disclosure: The Southeast Dairy Affiliation compensated The Recipe ReDux (co-owned by way of ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We’re subsequently now not eligible to win prizes related to the competition. Critiques expressed are our personal.
When The Recipe ReDux introduced this present recipe contest for our participants: “Festively Lactose Unfastened” (backed by way of the Southeast Dairy Affiliation), I knew precisely which recipe I used to be going to make: Snow Pudding.
The problem was once to make a vacation favourite the usage of lactose-free milk. I used to be offered to Snow Pudding quickly once I began relationship my long term husband. For each vacation or on the subject of each celebratory get-together (there are A LOT of those when you find yourself one in all 11 kids and feature 16 nieces & nephews), there’s Snow Pudding at the dessert desk. Mimi (Jim’s grandmother) was once the originator of the recipe (rumor has it that she tailored it from a cookbook won as a marriage present in 1930.)
It takes a bit time to make however the ultimate effort is scrumptious and beautiful, too. The 2 portions of the recipe are a elementary vanilla custard and lemon flavored “snow” topping which is composed of egg whites, gelatin, sugar and lemon juice. In fact, the custard is milk based totally, so for this model, I used 1% lowfat lactose-free milk and it labored superbly. Lactose-free milk is in truth actual dairy milk – the enzyme lactase is added to damage down the herbal milk sugar, lactose. In consequence, it tastes rather sweeter than common milk however nonetheless gives the similar 9 very important vitamins.
As we host Christmas annually to about 30 other folks, I’ll sit up for making this model of Snow Pudding, particularly since my mother – who has lactose intolerance – will now be capable to see what everybody’s been raving about through the years.
Description
Pass lactose-free for the vacations with this recipe for Snow Pudding. Vanilla custard made with lactose-free milk crowned with a lemon meringue “snow.”
For the “snow”:
- 1 envelope unflavored gelatin
- 1/4 cup chilly water
- 1 cup boiling water
- 3/4 cup sugar
- Juice from one medium lemon
- 3 egg whites (save yolks for pudding)
For the pudding:
- 2 cups 1% lowfat lactose-free milk
- 1/4 cup sugar
- 3 egg yolks
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- For the snow, in a big blending bowl, upload gelatin and 1/4 cup chilly water to melt. Then upload boiling water to dissolve gelatin. Whisk in sugar and lemon juice. Put aside and let thicken, stirring on occasion (this may take about half-hour.) As soon as thickened, whisk till frothy.
- In some other bowl, beat egg whites till stiff. Upload to gelatin aggregate and proceed to overcome till stiff (this may take as much as 10 mins.) Relax.
- For the pudding, the usage of a double boiler or a heavy bottomed pot, whisk collectively milk and sugar over medium warmth. Stir incessantly till milk is scalded (scorching however now not boiling.)
- In a separate bowl, beat collectively egg yolks, cornstarch and salt. Very slowly, pour the recent milk into the egg aggregate, whisking continuously. Pour whole contents again into pot. Proceed to cook dinner over medium low warmth, stirring continuously till pudding thickens (about 7-10 mins.) Take away from warmth and whisk in vanilla.
- Pour pudding into ramekins and funky rather (or utterly in fridge.) Serve with a number of dollops of lemon “snow” on best.
Notes
This recipe makes further “snow” which you’ll be able to additionally use as a pie or cake topping.
You’ll be able to serve the snow pudding already crowned with “snow” or do as Jim’s circle of relatives does, serve the “snow” in a big pitcher and everybody can dollop as little or up to you prefer. You continue to make have leftover “snow” which is similarly as tasty on best of pie or cake.
Have you ever ever cooked with lactose-free milk?
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