Orange Ginger Pudding
|Unflavored gelatin||2 Ounce (2 Package)|
|Cold water||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Whipping cream||1 Cup (16 tbs) (250 Milliliter)|
|Granulated sugar||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Buttermilk||3 Cup (48 tbs) (750 Milliliter)|
|Chopped candied ginger||2 Tablespoon (25 Milliliter)|
|Grated orange rind||1 Teaspoon (5 Milliliter)|
|Vanilla||1 Teaspoon (5 Milliliter)|
|Sliced peeled peaches||1 Cup (16 tbs) (For Garnishing)|
|Red raspberries||1 Cup (16 tbs) (250 Milliliter, For Garnishing)|
In top of double boiler, sprinkle gelatin over cold water; let stand for 1 minute to soften.
Heat over hot, not boiling, water until dissolved.
Add cream and sugar, stirring con stantly until sugar dissolves.
Remove from heat.
Stir in butteirmilk, ginger, orange rind and vanilla.
Place pan in large bowl of ice water; stir for 5 to 7 minutes or until mixture thickens to consistency of raw egg whites.
Pour into 6-cup (1.5 L) mould or 8 individual custard cups.
Refrigerate, covered, for several hours or overnight.
Unmould pudding onto platter.
Garnish with peaches and raspberries.