Marshmallow Pudding (Three portions)
This vintage Marshmallow Pudding recipe offers a delightful, light, and airy dessert reminiscent of classic homemade treats. The combination of gelatin, egg whites, and extracts creates a fluffy texture with a delicate sweetness. Perfect for a light dessert or a special occasion, this pudding is sure to please.
Ingredients
- 2 teaspoons Unflavored gelatin
- 2 tablespoons Cold water
- 1/3 cup Granulated sugar
- 1 large Egg white
- 1/2 cup Boiling water
- 1 teaspoon Lemon extract
- 1 teaspoon Vanilla extract
Instructions
- 1In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 3 minutes to soften.
- 2Add the boiling water to the softened gelatin and stir until the gelatin is completely dissolved. Add the sugar and stir until it is also dissolved.
- 3Allow the gelatin mixture to cool slightly.
- 4In a clean, dry bowl, beat the egg white with an electric mixer until stiff peaks form.
- 5When the gelatin mixture begins to congeal (but is still pourable), beat it with an electric mixer until fluffy. Add the lemon and vanilla extracts, then gently fold in the beaten egg white until combined.
- 6Pour the mixture into a moistened cake pan. Refrigerate until hard and cold, about 30 minutes. Remove from the pan, cut into 1-inch cubes, and pile in a glass dish to serve.