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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is an old family recipe & tradition. I hate alcohol & cherries, but come Christmas-time, I just can't not have this pudding. I've been gobbling it up every year since I was a child. It's just not the holidays without it. I would make it year round, but I doubt my figure would appreciate it :) Preparation time does not include cooling. Ingredients:
1/4 cup sugar |
1 cup milk |
2 (28 g) envelopes gelatin |
1/4-1/2 cup rum or 1/4 teaspoon rum extract |
1/2 pint whipping cream (35%) |
2 eggs |
1 (398 ml) can bing cherries |
3 tablespoons cornstarch or 3 tablespoons potato flour |
Directions:
1. Pudding:.
2. Melt gelatin in boiling milk.
3. Mix sugar with egg yolks.
4. Beat eggs whites until stiff, set aside.
5. Whip cream, add gelatin and rhum.
6. When it is barely starting to seize, add egg whites.
7. Cool completely, refrigerate until ready to serve.
8. For Cherry Sauce:.
9. Warm up cherries (and liquid) in a saucepan.
10. Dissolve corn starch into 3 tablespoons or water.
11. Add to hot cherries and heat on low until sauce thickens.
12. Cool sauce to room temperature before serving.
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