This dessert is elegant, light and refreshing yet totally satisfying—the perfect ending to a heavy meal but equally delightful as the finale to a light midnight supper. In fact, it is probably the most perfect all-around dessert in my repertoire. It was this dessert I chose many years ago when I invited
When fresh raspberries are in season they make a lovely garnish. The snow pudding alone, however, without the sauce, makes a wonderful low-calorie, no-cholesterol dessert.
|lemon zest, finely grated||•|
|lemon juice, freshly squeezed (
|Golden Grand Marnier Sauce|
|heavy cream, cold, divided||•||•|
|pure vanilla extract||•||•|
|OPTIONAL: fresh raspberries, candied violets or pomegranate seeds, for garnish||•||•||•|
In a medium bowl, stir together the gelatin and sugar. Add the lemon juice and boiling water and stir until the sugar and gelatin are dissolved. Chill, stirring often, until the mixture mounds when dropped from a spoon. (The mixture may be either refrigerated or placed over a bowl of ice water with a little salt added to speed chilling.)
Add the egg white and, with an electric mixer set on high speed, beat until the mixture has doubled in volume and mounds when dropped from a spoon, 5 to 10 minutes. Fold in the lemon zest. Spoon the mixture into large wine goblets or dessert dishes. Chill for at least 3 hours to set.
In a small heavy saucepan, stir together the sugar and salt. Add the yolks and stir to blend. Scald
*Bring just to the boiling point (small bubbles will begin to appear around the edges).
© 1992 Rose Levy Beranbaum. All rights reserved.