Orange Ginger Pudding Recipe
Summary
Ingredients
2 pkg unflavored gelatin 2
1/2 cup cold water 125 mL
1 cup whipping cream 250 mL
1/2 cup granulated sugar 125 mL
3 cups buttermilk 750 mL
2 tbsp chopped candied ginger 25 mL
1 tsp grated orange rind 5 mL
1 tsp vanilla 5 mL
GARNISH
1 cup sliced peeled peaches 250 mL
1 cup red raspberries 250 mL
Directions
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.
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.
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