Pudding à l’Adrea
A dish where thin cream and granulated gelatine do the work.
contains dairycontains eggscontains alcohol
Ingredients
US
Metric
- 470 ml thin cream
- 22 ml granulated gelatine
- 30 ml cold water
- 180 ml sugar
- Whites 4 eggs
- 44 ml Sherry
- 22 ml Sauterne
- Sauterne jelly mixture
Make it lactose-friendly
- 2 cups thin cream → lactose-free cream or coconut cream
Steps
- Make one-half recipe for Sauterne Jelly , allowing one and one-third tablespoons granulated gelatine. Color one-half green and one-half red. Fill sections of a fancy mould alternately with green and red jelly. In the green jelly mould pistachio nuts cut in quarters; in red jelly glacéd cherries cut in quarters.
- Scald cream, add gelatine soaked in cold water, then add whites of eggs beaten until stiff; add sugar. Remove from range, set in pan of ice-water, and stir occasionally until mixture thickens; then add flavoring and turn into mould. Chill thoroughly and remove from mould.
Nutrition (estimated, per serving)
| Calories | 506 |
|---|---|
| Protein | 4.7 g |
| Fat | 30.6 g |
| Carbs | 55.8 g |
| Fiber | 0.0 g |
| Sodium | 116 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States