Choco-Mint Cream Rice
8
8
Ingredients
| 2 | cups |
rice
cooked |
|
| 1 | tablespoon |
gelatin, unflavored
unflavored |
* |
| ½ | cup |
heavy whipping cream
|
|
| ¼ | cup |
sugar
|
|
| 2 | each |
egg whites
|
* |
| ⅛ | teaspoon |
salt
|
* |
| 2 | tablespoons |
sugar
|
|
| 6 | ounces |
chocolate chips (semi-sweet)
semi-sweet, null |
* |
| ⅓ | cup |
mint jelly
|
* |
| 2 | each |
egg yolks
|
* |
| ½ | cup |
heavy whipping cream
|
|
| 1 ¼ | cups |
milk
|
|
| 1 | tablespoon |
mint jelly
|
* |
Directions
Combine gelatin, ¼ cup sugar, salt, and chocolate bits in top of double boiler.
Beat egg yolks slightly with milk; stir into gelatin mixture.
Cook over boiling water, stirring constantly, until chocolate is melted and mixture is slightly thickened.
Remove from heat; stir in rice; chill until mixture is quite cold and has begun to set.
Beat ½ cup heavy cream until stiff.
Beat egg whites until foamy; add 2 tablespoons sugar and continue to beat until stiff peaks form.
Break up mint jelly with a fork; fold into chocolate mixture with cream and egg whites.
Chill until mixture begins to set.
Spoon into 6 sherbet glasses.
Whip ½ cup heavy cream; beat in 1 tablespoon mint jelly; spoon over pudding in sherbet.
Top with additional mint jelly, if desired.
