Ingredientes para Snow Pudding With Grand Marnier Sauce
- 1/2 cup granulated sugar
- Unflavored Gelatin
- 1/2 cup boiling water
- 1/4 cup fresh lemon juice (or orange juice for kids)
- 2 large egg whites
- Lemons
- 2 large egg yolks
- Pinch of salt
- Whipping Cream
- 1/4 cup whole milk
- 2 tablespoons Grand Marnier (or orange liqueur)
- 1 teaspoon vanilla extract
- Raspberries, for garnish (optional)
- Candied Violet
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Snow Pudding With Grand Marnier Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Snow Pudding With Grand Marnier Sauce
- **Make the Pudding:** In a medium bowl, combine 1/2 cup granulated sugar and 1 tablespoon of unflavored gelatin. Add 1/2 cup boiling water and 1/4 cup fresh lemon juice (or orange juice), stirring until the sugar and gelatin are completely dissolved.
- Refrigerate the mixture until it mounds slightly when spooned, stirring frequently (about 1-2 hours).
- Add 2 large egg whites to the gelatin mixture. Beat with an electric mixer until the volume doubles and the mixture forms soft peaks.
- Gently fold in 1 tablespoon of finely grated lemon zest (or orange zest).
- Spoon the pudding into individual goblets or serving glasses.
- Cover and refrigerate for at least 3 hours, or up to 2 days.
- **Make the Sauce:** In a medium bowl, whisk together 2 large egg yolks, 1/4 cup granulated sugar, and a pinch of salt until well blended.
- In a small saucepan, bring 1/2 cup heavy cream and 1/4 cup whole milk to a simmer over medium heat.
- Gradually whisk the warm cream mixture into the egg yolk mixture.
- Return the mixture to the saucepan. Stir over low heat until the sauce thickens enough to coat the back of a spoon (about 2-3 minutes). Do not boil.
- Remove from heat and immediately stir in 2 tablespoons of Grand Marnier (or orange liqueur) and 1 teaspoon of vanilla extract.
- Strain the sauce through a fine-mesh sieve into a bowl to remove any lumps.
- Refrigerate the sauce until completely chilled.
- **To Serve:** Whip 1/4 cup heavy cream to soft peaks. Fold the whipped cream into the chilled sauce.
- Spoon the sauce over the chilled puddings. Garnish with fresh raspberries and/or candied violets, if desired.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
134g
Fat
50g
Carbs
12g
