| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts, To post, Posted bake |
12 |
Servings |
INGREDIENTS
| 1 |
|
Box (3 Ox.) Red Gelatin |
| 1 |
c |
Boiling Water |
| 3/4 |
c |
Rice |
| 2 |
c |
Water |
| 4 |
c |
Milk |
| 7/8 |
c |
Sugar |
| 4 |
|
Envelopes Unflavored Gelatin |
| 3/4 |
c |
Cold Water |
| 2 |
c |
Whipping Cream, whipped |
| 3/4 |
ts |
Lemon Oil Or Grated Lemon Rind, or more to taste |
| 1 |
ts |
Vanilla Extract -Melba Sauce— |
| 3 |
c |
Red Raspberries, crushed & strained |
| 3/4 |
c |
Sugar |
| 1 |
tb |
Cornstarch, optional |
| 1/4 |
c |
Water, optional |
INSTRUCTIONS
FOR THE PUDDING:
Dissolve red gelatin in boiling water. Pour into custard cups or 3 quart
shallow dish. Let set partially. Cook rice and water until dry. Add milk to
rice and cook until thick, about 1 hours. Stir sugar into rice. Soften
unflavored gelatin in cold water; stir into rice. Let rice cool. Whip cream
and fold whipped and flavorings into rice. Carefully spoon onto partially
set red gelatin. Refrigerate until set, about 3 hours. Serve with Melba
Sauce which is traditional, brandied fruit, Rumtopf, or any other
fruit-type sauce.
FOR THE MELBA SAUCE:
Combine berries and sugar; cook for 10 minutes over low heat. For a
slightly thicker sauce, soften cornstarch in water and add to sugar-berry
mixture, cooking until sauce is thickened and clear.
The Greenbrier
Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974
Recipe by: The Greenbrier Hotel, White Sulphur Springs, WV Posted to
MC-Recipe Digest V1 #636 by Bill Spalding <billspa@icanect.net> on Jun 06,
1997
A Message from our Provider:
“Times change, God doesn’t.”