Home › The Waldorf Kitchen › Gelatine Pudding

Gelatine Pudding

Put a quarter of an ounce of gelatine in half a teacupful of cold water, let it remain until soft and then add boiling water to make the quantity up to half a pint. Beat up the yolks of three eggs in a basin, mix in three tablespoonfuls of sugar and a little salt to make a custard. Pour this into a double boiler, add one pint of boiling milk and boil until it thickens. Pass the gelatine water through a fine strainer into the double boiler with the custard, and add a teaspoonful of vanilla extract and the whites of three eggs beaten to a stiff froth. Dip six small moulds into cold water, pour in the mixture and pack them in pounded ice to harden. Turn them out of the moulds on a glass dish, and serve with wine or other sweet sauce.