Yield: 6 servings
|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||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