Tuesday, September 30, 2008
Snow White and Rose Red Puddings
The P's were our neighbors for over fifteen years. Mrs. P was a tall, large-boned woman who kept a house so clean that the odor of flax soap actually overcame the aroma of ginger and cardamom coming from her kitchen. Memories of childhood are funny things. My keenest memories of Mrs. P are the smell of her home at Christmas time and the fact that she had a son, my age, who was younger than his nephew. Way cool - at least to a five year old! My mother just shook her head, rolled her eyes and smiled - never said a word. My first exposure to the food of Scandinavia came from Mrs. P's kitchen. Her repertoire was limited, but the food that she made was incredibly good. Snow White and Rose Red are the names she gave to the puddings I'm working with today. Snow pudding is an incredible lemon dessert - it's so light and frothy that one bite will leave no doubt as to how it got it's name. Red pudding, more like a tart and fruity jelly, is delicious as well - especially when served with cream. Both are inexpensive, peasant fare that have become easy work with today's blenders and mixers.
1 envelope unflavored gelatin
1/4 cup cold water
1 cup boiling water
3/4 cup granulated sugar
1/4 cup fresh lemon juice (1 large lemon)
Zest of 1 large lemon
3 large egg whites (pasteurized or reconstituted dry white equivalent)
1/4 teaspoon salt
2 cups scalded milk, cooled
3 egg yolks
1/4 cup granulated sugar
Pinch of salt
1/2 teaspoon vanilla extract
Directions for Pudding:
1) Sprinkle gelatin over cold water; let sit for 5 minutes to soften. Add boiling water and stir to dissolve. Stir is sugar, juice, zest and salt. Refrigerate until gelatin is softly set. Beat until frothy and thick.
2) Beat egg whites until stiff. stir in gelatin mixture. Beat together until stiff enough to hold its shape. Pour into dessert glasses and chill until set. Serve with custard sauce. Yield: 6 servings.
Directions for Custard:
1) Combine egg yolks, sugar, salt and cooled milk in the top of a double boiler. Cook, stirring, over simmering water until the mixture lightly coats a spoon. Stir in vanilla. Chill. Pour over snow pudding at serving time.
Red Pudding - Rodgrod
1-1/2 pounds fresh raspberries or strawberries, washed, drained and hulled if needed
2 to 8 tablespoons granulated sugar (sugar to taste)
2 tablespoons arrowroot, potato starch or cornstarch
1/4 cup cold water
1/4 cup fresh or whipped cream
1) Place berries in blender jar. Blend until pureed. Strain thru a sieve.
2) Combine fruit puree, sugar and salt in a medium saucepan. Bring to a boil, stirring constantly until sugar is dissolved.
3) Dissolve 2 tablespoons arrowroot in cold water. Stir into fruit mixture. Bring the mixture to a boil; stir until thickened. Remove from heat. Pour into dessert dishes. Chill for 2 hours or more. Top with cream before serving. Yield: 4 servings.