Snow Pudding

“One of the easiest things you can do to change the texture and appearance of Jell-O Gelatin—just whip it until thick and fluffy.”

Joy of Jell-O Gelatin Dessert, c. 1965

Snow Pudding
3-oz package of lemon Jell-O
2 cups water
1 egg white (optional)

1. Dissolve a package of Lemon Jell-O in a pint of boiling water.
2. When very thick – almost set – add egg white if desired and whip with an egg-beater to consistency of whipped cream.
3. Pour into mold or divide into sherbet glasses and chill until set.
4. Serve with a custard flavored with the grated rind of fresh lemon or with the banana sauce described below.

Banana Sauce
1 banana
½ cup sugar
1 ½ tablespoons lemon
1 egg
Additional slices of banana (optional)

1. Mash banana, sugar and lemon juice.
2. Beat egg, yolk and white, on high for four to five minutes or until very thick and add it to the banana mixture.

Original Recipes
Snow Pudding
Jell-O: America’s Most Famous Dessert, 1926

Dissolve a package of Lemon Jell-O in a pint of boiling water. When cold and still liquid whip with an egg-beater to consistency of whipped cream. Let stand till firm and then pile by spoonfuls into sherbet glasses and serve with a custard flavored with the grated rind of fresh lemon or with the banana sauce described below.

Banana Sauce
Jell-O: America’s Most Famous Dessert, 1926

Mash one banana, add one-half cup sugar and the juice of half of a lemon. Beat one egg, yolk and white, very stiff and add it to the banana mixture. This is particularly good with Snow Pudding, the golden sauce contrasting beautifully with the white dessert.

Comments: Gelatin is so versatile in both flavor and texture, but, until yesterday, I had done little to explore the latter. Shame on me, really, as I’m very pleased with this first foray. The fairly straightforward whipping process creates a voluminous foam that retains the structural qualities of gelatin. It’s mold-able! It jiggles! It sways! It’s also sophisticated, delicate, and very good.

“Whip it, whip it good.”

Devo

The accompanying banana sauce was equally easy to prepare and had a fresh banana taste that you can’t often find in many products due to artificial flavoring. It’s worth making. For those who dislike bananas, the original recipe and excerpt below also suggest the addition of a custard. I did not attempt this, but if you like to make your custard without dairy, I would suggest using this recipe or something similar. I also think that a raspberry coulis would be both delicious and attractive!

A second note about presentation: my pudding did not reach the “snow white” color promised in the name, but I’m thinking that this has more to do with the amount food coloring in today’s Jell-O products. Not to worry, the yellow hue is still attractive.

How to Whip Jell-O Gelatin
from Joy of Jell-O Gelatin Dessert, c. 1965

One of the easiest things you can do to change the texture and appearance of Jell-O Gelatin—just whip it until thick and fluffy.

Prepare Jell-O Gelatin (any fruit flavor) as directed on package and chill until very thick. Then beat with rotary beater or electric mixture until mixture is fluffy and thick—about double in volume results in the best eating quality and flavor.

To shorten the chilling and beating times, chill the gelatin until slightly thickened. Then place the bowl of gelatin in another bowl of ice and water before starting to beat.

Pour whipped gelatin into molds or shallow pan, or add cubes of Jell-O Gelatin or fruit and pour into molds. Chill until firm. Unmold, cut in squares, or spoon into serving dishes; serve with fruit or a custard sauce, if desired. A 3-oz package makes about 4 cups, or 4 or 5 servings; a 6-oz package makes about 8 cups, or 8 to 10 servings.

Snows: Prepare whipped Jell-O Gelatin, adding unbeaten egg whites to the thickened gelatin before starting to beat. Use 1 or 2 egg whites for a 3-oz. package Jell-O Gelatin, or 2 or 3 egg whites for a 6-oz. package.