SNOWFLAKE PUDDING
Flakes of coconut give my pudding it's snow-like texture- and plenty of taste besides! The crimson currant-raspberry sauce is delicious and pretty, too.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, sprinkle gelatin over 1/4 cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved., In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes; refrigerate for at least 2 hours., Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding.
Nutrition Facts : Calories 453 calories, Fat 23g fat (16g saturated fat), Cholesterol 58mg cholesterol, Sodium 294mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 3g fiber), Protein 4g protein.
DELIGHTFUL LEMON MOUSSE WITH RASPBERRY SAUCE
Delightful is the only word to describe smart spoonfuls of creamy, lemony mousse with sweet raspberry sauce
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 10 servings.
Number Of Ingredients 7
Steps:
- Add boiling water to combined gelatin mix and lemon zest in large bowl; stir 2 min. until gelatin is completely dissolved. Add enough ice to apple juice to measure 1-3/4 cups. Stir into gelatin until slightly thickened. Whisk in COOL WHIP.
- Blend raspberries in blender until smooth; spoon half evenly into 10 dessert dishes. Top with gelatin mixture and remaining raspberry sauce.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 70, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
LEMON MOUSSE WITH RASPBERRY SAUCE
This is a rich and intense lemon mousse, so small portions, lavished with an uncooked raspberry puree, will satisfy every lemon lover in the crowd. You can present this mousse in a large bowl instead of individual glasses, although it will take an additional three hours to set. Developed by Michael Mclaughlin, this recipe is from a June 1988 issue of Bon Appetit.Fresh berries are better than frozen, I think. Cooling and refrigerating time not included in prep time.
Provided by Leslie in Texas
Categories < 60 Mins
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Whisk eggs and yolks in heavy non-aluminum saucepan until foamy.
- Whisk in 1 1/2 cups sugar, then lemon juice; mix in peel.
- Stir over low heat until mixture thickens to consistancy of heavy custard, about 10 minutes; do not boil.
- Remove from heat and whisk in butter.
- Transfer mixture to bowl and cool until very thick, stirring occasionally, about 50 minutes.
- Whip cream in medium bowl to soft peaks.
- Fold cream into lemon mixture just until combined.
- Spoon mousse into individual serving glasses.
- Cover and refrigerate until set, about 2 hours.
- (Can be prepared one day ahead.).
- Coarsely mash berries in small bowl using fork.
- Mix in 2 tablespoons sugar;taste, adding more sugar if desired.
- Cover and refrigerate 1 hour to release juices.
- (Can be prepared one day ahead.).
- Spoon sauce over centers of mousse, garnish with mint sprigs and serve.
Nutrition Facts : Calories 529, Fat 35.7, SaturatedFat 20.3, Cholesterol 400, Sodium 70.5, Carbohydrate 47.6, Fiber 1.8, Sugar 42.8, Protein 7.8
FRESH LEMON MOUSSE
Steps:
- In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice, and a pinch of salt. Place the bowl over a pan of simmering water and cook, stirring constantly with a wooden spoon, for about 10 to 12 minutes until the mixture is thick like pudding. (I change to a whisk when the mixture starts to get thick.) Take off the heat and set aside for 15 minutes. Cover with plastic wrap directly on the surface and refrigerate for 1 to 2 hours, until completely chilled.
- Place half the egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny. Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula. Place the cream in the same bowl of the electric mixer fitted with the whisk attachment (no need to clean the bowl) and beat on high speed until the cream forms stiff peaks. Carefully fold the whipped cream into the lemon mixture. Fold in the lemon curd, and pour into a 7-inch-diameter, 3-inch-deep souffle dish. Decorate with sweetened whipped cream and lemon slices that have been cut into quarters. Chill and serve cold.
- Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms still peaks. Spoon the whipped cream into a pastry bag fitted with a large star tip.
SNOW PUDDING
Using soft, clean snow, milk, sugar, and vanilla, you can make this easy, quick family favorite.
Provided by LITTLECOOK0089
Categories Desserts Custards and Pudding Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the milk, sugar and vanilla until well blended. Carefully stir in the snow. Freeze, or scoop into bowls, and serve immediately.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 27.9 g, Cholesterol 4.9 mg, Fat 1.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 36.5 mg, Sugar 27.9 g
LEMON SNOW PUDDING WITH BASIL CUSTARD SAUCE
Provided by Andrea Albin
Categories Milk/Cream Mixer Egg Dessert Quick & Easy Lemon Basil Spring Chill Candy Thermometer Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Make snow pudding:
- Stir gelatin into cold water in a large bowl and let stand 5 minutes. Stir in hot water, sugar, and lemon zest and juice until sugar has dissolved. Set bowl in an ice bath and stir often until mixture is cold and thickened (consistency will be similar to that of raw egg whites), about 45 minutes.
- Beat gelatin mixture with an electric mixer at medium-high speed until very frothy, 1 to 2 minutes. In a separate bowl, beat whites until they hold soft peaks.
- Add whites to gelatin mixture and beat at high speed until tripled in volume and thick enough to form a wide flat ribbon that holds its shape on top of mixture when beater is lifted, about 5 minutes (longer if using a hand-held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
- Make custard while snow pudding sets:
- Bring milk, sugar, and a pinch of salt just to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and stir in basil. Let steep, covered, 30 minutes.
- Put yolks in a small bowl. Strain milk mixture through a sieve into another bowl, pressing hard on and then discarding basil, and return to saucepan. Whisk about 1/2 cup warm milk mixture into yolks, then whisk into remaining milk in saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer.
- Transfer custard sauce to a bowl and chill, stirring occasionally, until cold, about 2 hours.
- Assemble dessert:
- Spoon snow pudding into glasses or bowls and top with custard sauce.
LEMON & RASPBERRY MOUSSE WITH PISTACHIO & GINGER SHORTBREAD
Impress dinner guests with this lemon and raspberry mousse. Served with pistachio and ginger shortbread, it's a great dessert for a dinner party
Provided by Anna Glover
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 160C/140C fan/gas 4. For the shortbread, butter a 20cm shallow cake or tart tin. Whisk the butter and sugar together until pale and well-combined, then fold in both gingers, the pistachios and a pinch of salt. Sift in the flour and knead to a soft dough in the bowl. Tip into the tin and press the mixture into the base in an even layer.
- Bake for 25-30 mins until pale golden and dry-looking. Cut the shortbread into slices or wedges while hot, then leave to cool in the tin - it will firm up as it cools. Sprinkle with the ½ tbsp caster sugar.
- To make the mousse, whip the double cream, lemon zest, lemon curd and yogurt in a bowl with an electric whisk until soft peaks form. Spoon into small serving glasses or ramekins and chill.
- Mash half the raspberries with the icing sugar using a fork, or purée in a small blender along with any defrosting juices to make a coulis. Cover and chill until ready to serve.
- To serve, spoon the coulis over the mousses, garnish with the remaining raspberries and serve with the shortbread wedges alongside.
Nutrition Facts : Calories 606 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
LEMON-RASPBERRY MOUSSE
Time 30m
Number Of Ingredients 11
Steps:
- Cover bottom of an 8x8 casserole dish with vanilla wafers. In a small heat proof bowl, combine jello, boiling water and lemon juice, stir to dissolve. Once dissolved, add ice cubes and mix until ice cubes are dissolved. In a separate bowl, beat cream cheese, sugar and lemon zest. Gradually add jello mixture to cream cheese mixture - whisking as you incorporate. Whisk in 2 cups of cool whip. Pour half of jello cream cheese mixture over the vanilla wafers. Cover with more wafers. Heat 1/3 cup of raspberry preserves in the microwave for 30 seconds. Brush over the tops of the vanilla wafers with a pastry brush or back of a spoon. Pour the remaining jello mixture over the top of preserves. Stand wafers around the edge of the dish. Chill over night. Prior to serving: Top with remaining cool whip and fresh fruit. We prefer Raspberries, Blueberries and Kiwi!
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