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Title: Mary Korman's Icebox Pudding
Categories: Dessert Kids
Yield: 6 Servings
| 1/2 | c | Graham cracker crumbs |
| 1/3 | Lemon juice | |
| 1/3 | c | Orange juice |
| 1 | Envelope unflavored gelatin | |
| 3 | Eggs, separated | |
| 1 | c | Granulated sugar |
| 1/2 | ts | Grated lemon rind |
| 1 | c | Whipping cream |
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.
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