Rum Pudding
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 egg yolks
2 egg whites
1/3 cup sugar
1/2 pint heavy cream
1 tablespoon gelatin, unflavored
1/2 cup hot water
1 wine glass rum or sherry
Beat egg yolks with sugar; beat egg whites; beat cream. Mix together carefully and add rum. Soften gelatin with a litter water 5 minutes. Add enough boiling water to make 1/2 cup. Be sure gelatin is all dissolved. Cool for about 10 minutes but do not allow to stiffen. Mix gelatin and rum mixture together. Pour into mold which has been rinsed in cold water. Place in refrigerator to stiffen. Decorate with whipped cream or drained marchino cherries, red or green.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 egg yolks
2 egg whites
1/3 cup sugar
1/2 pint heavy cream
1 tablespoon gelatin, unflavored
1/2 cup hot water
1 wine glass rum or sherry
Beat egg yolks with sugar; beat egg whites; beat cream. Mix together carefully and add rum. Soften gelatin with a litter water 5 minutes. Add enough boiling water to make 1/2 cup. Be sure gelatin is all dissolved. Cool for about 10 minutes but do not allow to stiffen. Mix gelatin and rum mixture together. Pour into mold which has been rinsed in cold water. Place in refrigerator to stiffen. Decorate with whipped cream or drained marchino cherries, red or green.
