Cold Cabinet Pudding
A dish that starts with box gelatine or 1 tablespoon granulated gelatine and finishes with scalded milk.
contains dairycontains eggscontains alcohol
Ingredients
US
Metric
- ¼ box gelatine or 1 tablespoon granulated gelatine
- ¼ cup cold water
- 2 cups scalded milk
- Yolks 3 eggs
- ⅓ cup sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon brandy
- 5 lady fingers
- 6 macaroons
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Soak gelatine in cold water and add to custard made of milk, eggs, sugar, salt; strain, cool slightly, and flavor. Place a mould in pan of ice-water, decorate with candied cherries and angelica, cover with mixture, added carefully by spoonfuls; when firm, add layer of lady fingers (first soaked in custard), then layer of macaroons (also soaked in custard); repeat, care being taken that each layer is firm before another is added. Garnish, and serve with Cream Sauce I and candied cherries.
Nutrition (estimated, per serving)
| Calories | 283 |
|---|---|
| Protein | 7.7 g |
| Fat | 7.9 g |
| Carbs | 45.1 g |
| Fiber | 0.0 g |
| Sodium | 253 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States