| 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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