Mary Korman's Icebox Pudding Ingredients
1/2 cup graham cracker crumbs
1/3 lemon juice
1/3 cup orange juice
1 envelope unflavored gelatin
3 eggs, separated
1 cup granulated sugar
1/2 tsp grated lemon rind
1 cup whipping cream
Mary Korman's Icebox Pudding Directions
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.
Serves: 6
Mary Korman's Icebox Pudding Recipe
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Food Quotes:
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.
James Michener
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking.
Elayne Boolser
The belly rules the mind.
Spanish Proverb
