Snow Pudding

Course: Recipes

Years ago, when my mother made the recipe for this airy, elegant confection (so named because it is as white as snow), it appeared on pamphlets that were included in boxes of gelatin packets. When I wanted to make Snow Pudding myself, the recipe no longer appeared on the pamphlets, likely because it contains raw egg whites. Fortunately, a copy remained in Mom’s recipe drawer. Let it snow!


  • For the pudding:
  • 1⁄2 c. cold water

  • 1 envelope unflavored gelatin

  • 11⁄2 c. hot water

  • 1⁄4 c. lemon juice

  • 3⁄4 c. sugar

  • 1 large egg (separated)

  • For the sauce:
  • 1⁄2 tsp. cornstarch

  • 1⁄4 c. sugar

  • 1 c. milk

  • 1⁄4 tsp. vanilla extract


  • For pudding:
  • Put the cold water in a large mixing bowl and sprinkle the gelatin over it. Allow it to set for one minute. Add the hot water, lemon juice and sugar, and stir until the gelatin and sugar dissolve. Refrigerate the pudding until it is thick, but not firm (six to eight hours). In a separate bowl and with an electric mixer, beat the egg white until it forms soft peaks. Remove the gelatin from the refrigerator and fold the egg white into it. Return to the refrigerator until ready to serve.
  • For the sauce:
  • In a saucepan, stir together the egg yolk, cornstarch and sugar. Add the milk and cook over medium heat, stirring constantly until slightly thick. Remove from heat, stir in the vanilla and set aside to cool. Spoon the sauce over individual servings of pudding.
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