Pudding a L' Adrea
- 2 cups thin cream
- 1 1/2 tablespoons granulated gelatine
- 2 tablespoons cold water
- 3/4 cup sugar
- Whites 4 eggs
- 3 tablespoons Sherry
- 1 1/2 tablespoons Sauterne
- Sauterne Jelly mixture
Make one-half recipe for Sauterne Jelly, allowing one and one-half tablespoons granulated gelatine. Color one-half green and one-half red. Fill sections of a fancy mold alternately with green and red jelly. In the green jelly mold pistachio nuts cut in quarters; in red jelly glazed cherries cut in quarters.
Scald cream, add gelatine soaked in cold water, and sugar. When mixture begins to thicken add whites of eggs beaten until stiff. Set in pan of ice-water, and stir occasionally until mixture thickens; then add flavoring and turn into mold. Chill thoroughly and remove from mold.
Scald cream, add gelatine soaked in cold water, and sugar. When mixture begins to thicken add whites of eggs beaten until stiff. Set in pan of ice-water, and stir occasionally until mixture thickens; then add flavoring and turn into mold. Chill thoroughly and remove from mold.
Submitted by Aug 19, 2009
15 min
30 min
45 min