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Bride's Pudding

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Ingredients
  Unflavored gelatin/2 envelopes 2 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Boiling water 1⁄3 Cup (5.33 tbs)
  Egg whites 6
  Salt 1⁄4 Teaspoon
  Sugar 3⁄4 Cup (12 tbs)
  Heavy cream 2 Cup (32 tbs), whipped
  Vanilla extract 1 Teaspoon
  Canned flaked coconut 3 1⁄2 Ounce (1 can)
Directions

Soften gelatin in cold water; pour boiling water over gelatin and stir until dissolved.
Cool.
Beat egg whites with salt until frothy; gradually beat in sugar.
Continue beating until mixture holds a peak.
Slowly beat in gelatin.
Fold in whipped cream and vanilla.
Butter well 9-inch spring-form pan; sprinkle thickly with coconut.
Carefully pour pudding mixture into springform.
Chill at least 4 hours.
Cut into wedges, and serve with fresh or frozen raspberries.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Boiled
Dish: 
Pudding
Ingredient: 
Coconut
Preparation Time: 
5 Minutes

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