Snow Pudding With Grand Marnier Sauce - cooking recipe

Ingredients

For the pudding
3/4 cup sugar
1 tablespoon unflavored gelatin (1 envelope)
1 1/4 cups boiling water
1/4 cup lemon juice
1 egg white
2 teaspoons lemons, rind of, grated
For the sauce
3 egg yolks, room temperature
1/4 cup sugar
1 pinch salt
1/2 cup whipping cream
1/4 cup milk
2 -4 tablespoons Grand Marnier
1/2 teaspoon vanilla
Garnishes
1/2 cup whipping cream
raspberries
candied violet

Preparation

To make the pudding: combine sugar and gelatin in a bowl and add boiling water and lemon juice, stirring to dissolve sugar and gelatin. Refrigerate until mixture mounds when spooned, stirring frequently (1 hour).
Add egg white to gelatin mixture and beat wth an electric mixer until doubled in volume and mixture mounds when spooned (8-10 minutes). Fold in lemon peel. Spoon into goblets. Cover and refrigerate for 3 hours (or until firm). ***can be made up to 2 days ahead and stored in refrigerator.***.
To make the sauce: Whisk yolks, sugar and salt in a medium bowl to blend. In a small sauce pan bring the 1/2 cup cream and milk to a boil. Gradually whisk milk/cream into yolks and then return to saucepan. Stir over low heat until mixture coats spoon. Immediately stir in the Grand Marnier and vanilla. Strain into a bowl. Refrigerate until chilled. ****Sauce can be prepared one day ahead and refrigerated until ready to use****.
To serve: whip remaining cream (1/2 cup) to soft peaks and fold into the sauce. Spoon sauce on top of puddings and garnish with raspberries (or other small berries) and/or candied violets.