Rum Pudding With Raspberry Sauce
1 envelope unflavored gelatin
1 cup sugar, divided
1/4 teaspoon salt
1 1/4 cups milk
4 eggs, separated
1/4 cup light rum
1 cup heavy cream, whipped
Fresh strawberries (optional)
Raspberry Sauce
In the top part of a double boiler, mix the gelatin, a half-cup of sugar, and the salt. Stir in the milk and heat to scalding. Beat egg yolks slightly and gradually stir in milk mixture. Put over simmering water and cook, stirring, until mixture coats a metal spoon.
Add rum, cool, then chill until mixture begins to set. Beat egg whites until foamy, then gradually add remaining half-cup of sugar and beat until stiff. Fold with whipped cream into chilled mixture. Pour into a 2-quart mold rinsed with cold water and chill four hours or overnight. Unmold and fill center with strawberries if desired. Serve with the sauce. Serves eight.
Raspberry Sauce
Thaw one box (10 oz.) frozen raspeberries. Put into a saucepan and crush. Stir in one teaspoon cornstarch mixed with a little cold water. Put over low heat and cook, stirring, until slightly thickened. If not sweet enough, add a little sugar. Chill.
1 cup sugar, divided
1/4 teaspoon salt
1 1/4 cups milk
4 eggs, separated
1/4 cup light rum
1 cup heavy cream, whipped
Fresh strawberries (optional)
Raspberry Sauce
In the top part of a double boiler, mix the gelatin, a half-cup of sugar, and the salt. Stir in the milk and heat to scalding. Beat egg yolks slightly and gradually stir in milk mixture. Put over simmering water and cook, stirring, until mixture coats a metal spoon.
Add rum, cool, then chill until mixture begins to set. Beat egg whites until foamy, then gradually add remaining half-cup of sugar and beat until stiff. Fold with whipped cream into chilled mixture. Pour into a 2-quart mold rinsed with cold water and chill four hours or overnight. Unmold and fill center with strawberries if desired. Serve with the sauce. Serves eight.
Raspberry Sauce
Thaw one box (10 oz.) frozen raspeberries. Put into a saucepan and crush. Stir in one teaspoon cornstarch mixed with a little cold water. Put over low heat and cook, stirring, until slightly thickened. If not sweet enough, add a little sugar. Chill.
posted by Nightowl | 1/20/2007
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