Yield: 6 servings
Measure | Ingredient |
---|---|
2 cups | Cooked rice |
1 tablespoon | (1 envelope) unflavored gelatin 1/2 c. heavy cream |
¼ cup | Sugar 2 egg whites |
⅛ teaspoon | Salt 2 tbs. sugar |
1 pack | (6 oz.) semi-sweet chocolate bits 1/3 c. mint jelly |
2 \N | Egg yolks 1/2 c. heavy cream |
1¼ cup | Milk 1 tbs. mint jelly |
Preparation time: 25 min. Chilling time: 3 hrs.
Combine gelatin, ¼ 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 ½ 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 ½ 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