| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Rice | 6 | Servings | |
INGREDIENTS
| 2 | c | Cooked rice |
| 1 | tb | (1 envelope) unflavored gelatin 1/2 c. heavy cream |
| 1/4 | c | Sugar 2 egg whites |
| 1/8 | ts | Salt 2 tbs. sugar |
| 1 | pk | (6 oz.) semi-sweet chocolate bits 1/3 c. mint jelly |
| 2 | Egg yolks 1/2 c. heavy cream | |
| 1 1/4 | c | Milk 1 tbs. mint jelly |
INSTRUCTIONS
Preparation time: 25 min. Chilling time: 3 hrs. Combine gelatin, 1/4 cup sugar, salt, and chocolate bits in top of double boiler. Beat egg yolks slightly with milk; stir into gelatin mixture. Cook over boiling water, stirring constantly, until chocolate is melted and mixture is slightly thickened. Remove from heat; stir in rice; chill until mixture is quite cold and has begun to set. Beat 1/2 cup heavy cream until stiff. Beat egg whites until foamy; add 2 tablespoons sugar and continue to beat until stiff peaks form. Break up mint jelly with a fork; fold into chocolate mixture with cream and egg whites. Chill until mixture begins to set. Spoon into 6 sherbet glasses. Whip 1/2 cup heavy cream; beat in 1 tablespoon mint jelly; spoon over pudding in sherbet. Top with additional mint jelly, if desired. Makes 6 servings. 441 cal. per serving
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