1 Box (3 Ox.) Red Gelatin
1 cup Boiling Water
3/4 cup Rice
2 cup Water
4 cup Milk
7/8 cup Sugar
4 Envelopes Unflavored Gelatin
3/4 cup Cold Water
2 cup Whipping Cream, whipped
3/4 tsp Lemon Oil Or Grated Lemon Rind, or more to taste
1 tsp Vanilla Extract --Melba Sauce---
3 cup Red Raspberries, crushed & strained
3/4 cup Sugar
1 tbsp Cornstarch, optional
1/4 cup Water, optional
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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
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