Rum Pudding

By Geniale Genie on March 01, 2009

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Ingredients

    Pudding

    1. 1/4 cup sugar
    2. 1 cup milk
    3. 2 (28 g) envelopes gelatin
    4. 1/4-1/2 cup rum or 1/4 teaspoon rum extract
    5. 1/2 pint whipping cream ( 35%)
    6. 2 eggs

    Cherry Sauce

    1. 1 (398 ml) cans bing cherries
    2. 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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