Jerusalem Pudding
- 3/4 Tbsp gelatin
- 1/4 cup boiling water
- 1/4 cup cold water
- 1 Tbsp cooked rice
- 1/2 cup mixed walnuts, figs & dates
- 1/2 tsp vanilla extract
- 1/2 pint heavy cream
- 1/4 cup powdered sugar
Soak the gelatin in cold water. When softened, dissolve in hot water. Scald the fruit and chop with the nuts. Add with rice, beaten soft, to the gelatin.
Whip the cream until stiff. Sweeten and fold lightly into the gelatin mixture. Set in the refrigerator.
Serve very cold, turned out into a glass dish.
Whip the cream until stiff. Sweeten and fold lightly into the gelatin mixture. Set in the refrigerator.
Serve very cold, turned out into a glass dish.
Submitted by Mar 2, 2010
15 min
30 min
45 min