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1 envelope Knox Sparkling Gelatin
1/4 cup cold water
3/4 cup sugar
1/4 teaspoon salt
1 cup hot water
1/4 cup lemon juice
1 teaspoon grated lemon rind
2 eggs, whites only

Soften gelatin in the cold water and add sugar, salt and hot water.
Stir until dissolved. Add lemon juice and grated lemon rind. Stir
occasionally and when very thick beat with wire spoon or whisk
until frothy. Add whites of eggs beaten stiff and continue beating
until stiff enough to hold its shape. Turn into mold that has been
rinsed in cold water. Chill and when firm unmold and serve with
favorite sauce.

Creme Anglaise Sauce

3 egg yolks
1/3 cup granulated sugar
1 1/4 cups hot milk
2 teaspoons vanilla extract
1 tablespoon softened butter
1 tablespoon rum, optional

Beat the egg yolks in a 1 1/2-quart stainless steel or enameled
saucepan until thick, about 1 minute. Gradually beat in sugar and
beat in hot milk in droplets. Stir over moderately low heat with
wooden spoon until sauce thickens enough to coat the spoon. Do not
let it simmer or the egg yolks will curdle. Stir in vanilla and
butter and optional rum. Serve warm or cool.

Lemon Sauce

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon each salt and nutmeg
1 cup boiling water
2 tablespoons butter
1 1/2 tablespoons lemon juice

Mix sugar, cornstarch, salt and nutmeg and gradually add the water.
Cook over low heat until thick and clear. Add butter and lemon
juice and blend thoroughly.


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2 of 2 people found the following review helpful:
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Memories, May 29, 2004 - 06:53 PM
Reviewer: Barbara Williamson from Massachusetts
After searching and trying many Snow Pudding recipes this is the first one that acatually tastes like my Nana used to make. Thanks sooooo much.

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