Mary Korman’S Icebox Pudding

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Servings: 6 Difficulty: Advanced
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A light, airy citrus mousse set in a loaf pan with a crisp graham cracker crust.
Mary Korman's Icebox Pudding recipe image
Mary Korman's Icebox Pudding recipe image
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Mary Korman’S Icebox Pudding

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 381.8

Description

This elegant icebox pudding offers a delightful balance of bright citrus notes and creamy richness. Made with fresh orange and lemon juice, the mixture is lightened by whipped egg whites and heavy cream, creating a mousse-like texture that melts in your mouth. The base of graham cracker crumbs provides a subtle crunch and sweetness that complements the tangy fruit flavors perfectly. It is an ideal no-bake dessert for summer gatherings or when you want something sophisticated yet simple to prepare. Chilled thoroughly, it holds its shape beautifully for slicing, making it a presentable addition to any dinner party or family meal.

Ingredients

Directions

  1. Sprinkle all but 2 tablespoons of the graham cracker crumbs into the bottom of a 9x5 inch loaf pan, pressing gently to form a base.
  2. In a small heatproof bowl, combine the lemon juice and orange juice. Sprinkle the gelatin over the juices and let it soften for 1 minute.
  3. Set the bowl over a saucepan of simmering water (do not let the bowl touch the water). Stir for 2 minutes until the gelatin is completely dissolved. Remove from heat and set aside to cool slightly, but do not let it set.
  4. In a large clean bowl, beat the egg whites until soft peaks form. Gradually beat in 1/2 cup of the sugar until stiff peaks form.
  5. In a separate bowl, beat the egg yolks with the remaining 1/2 cup of sugar and the grated lemon rind for about 5 minutes, or until thick and pale yellow.
  6. Stir the cooled gelatin mixture into the egg yolk mixture until well combined.
  7. Whip the heavy cream until firm peaks form.
  8. Gently fold the whipped cream into the yolk mixture until no white streaks remain.
  9. Carefully fold in the beaten egg whites, lifting from the bottom to maintain airiness.
  10. Transfer the mixture to the prepared loaf pan, smoothing the top with a spatula.
  11. Sprinkle the remaining 2 tablespoons of graham cracker crumbs over the top.
  12. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until firm enough to unmold.
  13. To serve, run a knife around the edges of the pan. Invert onto a chilled serving plate. Garnish with fresh fruit if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 381.8kcal
% Daily Value *
Total Fat 15.3g24%
Saturated Fat 9.1g46%
Cholesterol 53.6mg18%
Sodium 288.7mg13%
Total Carbohydrate 42.9g15%
Dietary Fiber 0.0g0%
Sugars 42.4g
Protein 22.3g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the bowl used for whipping egg whites is completely clean and free of any grease or yolk, as this will prevent the whites from reaching stiff peaks.

The pudding must be chilled for a full 4 hours to set properly. If serving immediately after unmolding, it may be too soft.

For a dairy-free variation, substitute the heavy cream with coconut cream, though the texture will be slightly different.

Store any leftovers covered in the refrigerator for up to 3 days.

Keywords: icebox pudding, no bake dessert, citrus mousse, graham cracker, lemon orange, gelatin dessert, whipped cream, egg white, summer dessert, chilled pudding, easy dessert, light dessert, party food, make ahead, refrigerator dessert
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