The snowman the kids made on March 21st.This wonderful lemony gelatin dessert comes from one of my newly purchased cookbooks "The Nova Scotia Inns and Restaurants Cookbook" by Virginia Lee and Elaine Elliot, published in 1985. This recipe was contributed to the book by the Inverary Inn in Baddeck, Nova Scotia (Alexander Graham Bell's hometown). Click here to see a glimpse of winter at this gorgeous resort by the ocean.
This was sooo lemony and good. It's much "fluffier" than your packaged lemon Jell-O mix and so much healthier without all the added chemicals to make it taste like lemon. It is more like a pudding as there's a creamy texture to it. What a special treat this would be in the summer as well. I didn't make the lemon sauce as I didn't have any heavy cream but the pudding was fabulous.
from "The Nova Scotia Inns and Restaurants Cookbook"
1 Tablespoon gelatin
1/4 cup cold water
1 cup boiling water
1 cup sugar
1/4 cup lemon juice
2-3 egg whites
zest of 1 lemon
Soak gelatin in cold water for 5 minutes. Add boiling water and stir to dissolve. Add sugar and lemon juice. Place in the refrigerator until partially set, about 2 hours. Remove from the refrigerator and beat until frothy.
In a separate bowl, beat egg white until stiff. Add lemon zest. Stir in gelatin mixture and refrigerate several hours, until set. Serve with lemon sauce. Serves 4 to 6.
3 egg yolks, well beaten
1/3 cup sugar
1/3 cup butter, melted
2 Tablespoon lemon juice
1 Tablespoon lemon zest
1/3 cup heavy cream
To prepare lemon sauce, beat egg yolks, sugar, butter, lemon juice and zest. In a seperate bowl whip cream and carefully fold in lemon mixture. Chill and serve on Snow Pudding.
For a printable version of this recipe go here.
We'll be outside playing in the mud today!
from the book "Mary Mapes Dodge, Jolly Girl"
by Miriam E. Mason, Illustrated by Sandra James
1949, Bobbs-Merrill Company, Inc.