Lemon Snow Pudding with Banana in Aspic

Ingredients

• one and a half cups of lemon aspic
• whites of three eggs
• two bananas
• half an inch of raspberry aspic
• two tablespoons sugar
• three tablespoons dissolved Cox’s gelatine
• juice of a half lemon

Method

1. 1

   Glaze a fancy ring mould with lemon aspic, decorate with banana slices, then add lemon aspic on top.

2. 2

   Pour in raspberry aspic and, when cold, fill with lemon snow.

3. 3

   Stir lemon juice, sugar, and gelatine into aspic on ice until cold and frothy, then add egg whites.

4. 4

   Leave on ice until ready to serve.

5. 5

   Dip in warm water and turn out on a paper doily.

6. 6

   Serve with whipped cream.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 528. The excerpt below is the record exactly as published.

Lemon Snow Pudding with Banana in Aspic Pouding de Neige, au Citron et aux Bananes, en Aspic Glaze a fancy ring mould with lemon aspic, decorate with slices of banana resting one on top of another, then add some lemon aspic on the top. Pour in half an inch of raspberry aspic and, when cold, fill with lemon snow. Lemon Snow. One and a half cups of lemon aspic, whites of three eggs, two bananas, juice of a half lemon, two tablespoons sugar, three tablespoons dissolved Cox’s gelatine

Cook this with the app: pantry check, scaling, and the assistant.