Dessert Recipes > Princess Pudding
N.B. Be careful serving raw egg to vulnerable.
3 eggs whites
2 tablespoons caster/superfine sugar
1/2 pint milk
enough gelatin to set total liquid in recipe according to packet
lemon juice
cream to serve
(see measure conversions for more information)
- Pour the milk into a saucepan and bring almost to boiling point.
- Add the gelatin and the sugar to the milk and stir over a low heat until thickened.
- Do not allow to boil. Remove from the heat and stir in the fruit puree.
- Add 1 teaspoon of lemon juice.
- Allow to cool.
- Whisk the egg whites until stiff and fold them into the pudding.
- Put into the fridge and leave until set.
- Serve with cream.
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How to make Princess Pudding:
Tasty and versatile dessert to try. You can use your favorite fruit and if possible use fruit in season.N.B. Be careful serving raw egg to vulnerable.
Ingredients
1/2 pint fruit puree (any fruit will do)3 eggs whites
2 tablespoons caster/superfine sugar
1/2 pint milk
enough gelatin to set total liquid in recipe according to packet
lemon juice
cream to serve
(see measure conversions for more information)
Method
- Put the egg whites into a basin.- Pour the milk into a saucepan and bring almost to boiling point.
- Add the gelatin and the sugar to the milk and stir over a low heat until thickened.
- Do not allow to boil. Remove from the heat and stir in the fruit puree.
- Add 1 teaspoon of lemon juice.
- Allow to cool.
- Whisk the egg whites until stiff and fold them into the pudding.
- Put into the fridge and leave until set.
- Serve with cream.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Dessert Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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