Mock Nesselrode Pudding
|Gelatin||2 1⁄2 Tablespoon|
|Cold milk||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Scalded milk||3 Cup (48 tbs)|
|Chopped raisins||3⁄4 Cup (12 tbs)|
|Macaroons||10 , crumbled|
|Almond extract||1⁄2 Teaspoon|
|Sherry flavoring||2 Tablespoon|
Soak gelatin in cold milk 5 minutes.
Beat egg yolks and sugar together; pour scalded milk on them.
Put in double boiler or over hot water; cook, stirring constantly until custard coats spoon.
Add gelatin; stir until dissolved.
Take from fire.
Add raisins, macaroon crumbs, vanilla, almond extract, and sherry flavoring; mix well.
Fold in stiffly beaten egg whites.
Set in pan of ice water; beat until thick.
Pour into 6-cup mold that has been dipped in cold water; chill thoroughly.
Turn out of mold onto plate; decorate with whipped cream and maraschino cherries