Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had – things like gelatin, lemons, sugar and eggs.
What makes snow pudding so foamy and light is all the air that gets beaten into it. If you own a stand mixer – which I think of as the workhorse of mixers – you’ll find that making this pudding is pretty simple. You also can do it with a hand mixer, though it’ll take a lot longer.
This being strawberry season, you should be able to find some beauties at your local store, berries that are bright red from top to bottom with a strong strawberry aroma. Here, I’ve sliced the strawberries, tossed them with a bit of sugar, and spiked them with a shot of orange liqueur. Sugar has the same effect on fruit as salt does on vegetables; it pulls out the natural juices.
Of course, if you don’t want the extra sugar and alcohol, you can leave them out. The strawberries pair up beautifully with the pudding all by themselves. So does any summer fruit: raspberries, blueberries, nectarines, plums and peaches, or a mix of all of them.