Lemon Pudding Parfait
After making too many gluten-free angel food cakes and being left with more egg yolks than I knew what to do with, I decided to make this lemon pudding. It’s quick, sweet and refreshing.
Lemon Pudding Parfait
12 egg yolks
¼ cup agave nectar
¼ cup lemon juice
pinch celtic sea salt
½ cup heavy cream
12 egg yolks
¼ cup agave nectar
¼ cup lemon juice
pinch celtic sea salt
½ cup heavy cream
- Place egg yolks, agave and salt in a medium sauce pan
- While heating over very low flame, whip with a hand mixer for 6-8 minutes, then whip in lemon juice
- Chill for a half an hour
- If pudding separates, whip with hand mixer for 1-2 minutes, until fluffy again
- Whip cream in a separate bowl
- Serve in small glasses, alternating layers of pudding and whipped cream
- Garnish with berries
Serves 8
Enjoy this cool gluten-free lemon pudding on a warm summer’s day.
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Yumm.. I love how this is dripping over with deliciousness. Have you ever experimented with making this dairy free? I wonder whether you could use coconut milk or even condense-your-own-coconut milk, like in your chocolate pudding, which also looks amazing and is on my must try list as soon as Amazon gets more chocodrops. By the way, how do you get away with no starches here, but need to use arrowroot there? And what exactly is arrowroot?
Thanks, Elana!
April 12th, 2008 6:09 am