2 c Cooked rice
1 tb (1 envelope) unflavored
-gelatin 1/2 c. heavy cream
1/4 c Sugar 2 egg whites
1/8 ts Salt 2 tbs. sugar
1 pk (6 oz.) semi-sweet chocolate
-bits 1/3 c. mint jelly
2 Egg yolks 1/2 c. heavy cream
1 1/4 c Milk 1 tbs. mint jelly
Preparation time: 25 min. Chilling time: 3 hrs.
Combine gelatin, 1/4 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 1/2 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 1/2 cup heavy cream; beat in 1
tablespoon mint jelly; spoon over pudding in sherbet. Top with additional
mint jelly, if desired.
