Lemon Snow Pudding with Basil Custard

Ingredients

• FOR THE SNOW PUDDING:
• 1x7g pack powdered gelatine
• 60ml (2fl oz) cold water
• 250ml (8fl oz) boiling water
• 185g (6oz) sugar
• 1tbsp grated lemon zest
• 80ml (2¾fl oz) fresh lemon juice
• 3 large egg whites at room temperature 
• FOR THE CUSTARD:
• 500ml (16fl oz) whole milk
• 1 teacup packed fresh basil leaves
• 3 large egg yolks
• 75g (2½oz) caster sugar
• Fresh basil leaves, to serve

Method

1. To make the snow pudding, stir the gelatin into the cold water in a large bowl and let it stand for 5 minutes. Add the boiling water, sugar, lemon zest and juice, and stir until the sugar has dissolved. Set the bowl in an ice bath and stir often until the mixture is cold and thickened, about 45 minutes. The consistency will be similar to that of raw egg whites.
2. Beat the gelatin mixture with and electric whisk at a medium-high speed until very frothy, about 1-2 minutes. In a separate bowl, beat the egg whites until they hold soft peaks.
3. Add the whites to the gelatin mixture and beat on a high speed until tripled in volume and thick enough to form a wide flat ribbon that holds it shape on top of the mixture when the whisk is lifted, about 5 minutes (longer if using a hand held mixer). Transfer to a large serving bowl and chill until set, about 3 hours.
4. Make the custard while the snow pudding sets. Pour the milk into a medium saucepan. Bring the mixture to simmering point over a low heat, then remove from the heat and add the basil leaves. Leave to infuse for 30 minutes.
5. In a large mixing bowl. Whisk together the egg yolks and sugar for 4-5 minutes, or until thick and pale. Strain the milk. Return to the saucepan and cook over a low heat, stirring constantly with a wooden spoon, until the mixture thickens to a consistency of cream and coats the back of the spoon when lifted out of the pan (rather than just running off the spoon). Stir right into the corners of the pan, and do not allow the mixture to boil or it will curdle. Transfer the custard to a bowl and chill. Stirring occasionally, until cold, about 2 hours. To assemble spoon some custard into glasses or bowls and top with the snow pudding and a basil leaf.

Top tips

Be aware that the egg whites will not be fully cooked. The snow pudding and custard can be chilled separately, tightly covered, for up to a day.