November 17, 2004 - 1 envelope (1 tablespoon)
¼ tsp. salt
1 tsp. freshly grated lemon zest
3 large egg whites
at room temperature
1 cup fresh blueberries,
raspberries or blackberries
1 cup sugar
¼ cup fresh lemon juice
Pour ¼ cup cold water into a small sauce-pan. Sprinkle on the gelatin and set aside for 5 minutes to dissolve. Add the sugar, salt and 1¼ cups cold water. Set over medium-high heat and cook, stirring constantly, until the sugar and gelatin have dissolved, about 2 minutes.
Remove from heat and stir in the lemon juice and zest. Pour into a large bowl and refrigerate until almost set, about 2 hours.
Use an electric mixer to beat the jelled mixture until light and airy, 3 to 5 minutes.
Add the egg whites and continue to beat until the mixture increases in volume and begins to form gentle, soft peaks, about 5 minutes.
Place a few berries in the bottom of a decorative glass or dish — wine goblet, parfait glass or martini glass. Spoon in the pudding, cover with plastic wrap, and chill until firm, at least 3 hours and preferably overnight. Serve in the glass with the vanilla sauce.
2 cups whole milk
5 large egg yolks
1/8 tsp. salt
1 vanilla bean, halved lengthwise
1/3 cup sugar
Combine the milk and vanilla bean in a small saucepan. Heat over medium-high heat until small bubbles form around the edge. Remove from the heat, cover, and infuse the milk for 10 minutes.
Scrape the seeds of the bean into the milk. Rinse and dry the bean and save for another use. Whisk the egg yolks with the sugar and salt in a large heat-proof bowl until thick and light, 3 to 4 minutes. Stir in the hot milk. Return the custard to the pan and stir over low heat until slightly thickened or until a finger drawn across a wooden spool dipped in the sauce leave a mark — about 160 degrees.
Do not boil, or the sauce will curdle. Strain into a large bowl and cool to room temperature. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.