Ingredients
- 240 ml Québec maple syrup
- 240 ml water
- 2 tsp unflavored gelatin
- 60 ml cold water
- 3 large egg whites
- 1/4 tsp salt
- 1 tsp lemon juice
- 120 ml heavy cream, whipped
Method
- Soften gelatin in 60 ml cold water.
- Heat maple syrup and 240 ml water to a simmer; remove from heat and dissolve in the gelatin.
- Cool until slightly thickened, then whip the syrup mixture until pale and airy.
- Beat egg whites with salt to soft peaks; fold them and the lemon juice into the maple mixture.
- Spoon into dishes and chill for at least 2 hours; serve with whipped cream.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar in the syrup mixture
Conversion used: Replace 200 g sugar and part of the traditional water with 240 ml maple syrup; use less water because syrup already contains moisture. No oven reduction applies to this chilled dessert.
Why Quebec maple syrup: Snow pudding is a traditional light winter dessert, and maple supplies a nuanced caramel flavor in place of plain sweetness. Its pale, airy texture suits festive meals without heavy pastry.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →