Mary korman's icebox pudding
Yield: 6 Servings
Ingredients:
- 1/2 c Graham cracker crumbs
- 1/3 Lemon juice
- 1/3 c Orange juice
- 1 Envelope unflavored gelatin
- 3 Eggs separated
- 1 c Granulated sugar
- 1/2 ts Grated lemon rind
- 1 c Whipping cream
Instructions:
Sprinkle all but 2 tbsp of the crumbs into bottom of 9 x 5 inch loaf pan. In small heatproof bowl combine lemon and orange juice; sprinkle gelatni over juices and let soften for 1 minute. Set bowl over simmering water for 2 minutes stirring until gelatin dissolves. Remove from hot water and set aside to cool but not to set. Meanwhile in large bowl beat egg whites until soft peaks form; gradually beat in 1/2 cup of the sugar until stiff peaks form. In separate bowl beat yolks with remaining sugar and lemon rind for aobut 5 minutes or until thick and lemon-colored. Stir in gelatin mixture. Whip cream until firm peaks form; fold into yolk mixture; fold in egg whites. Transfer to loaf pan smoothing top. Sprinkle with remaining crumbs. Cover and refrigerate until set about 4 hours. Let soften in refrigerator for 4 hours before serving. Unmould onto chilled serving plate; garnish with fruit. Makes 6-8 servings. Source: Canadian Living Magazine; may 1989 issue Shared by: Sharon Stevens.
