Pudding à l’Adrea
2 cups thin cream
1½ tablespoons granulated gelatine
2 tablespoons cold water
¾ cup sugar
Whites 4 eggs
3 tablespoons Sherry
1½ tablespoons Sauterne
Sauterne jelly mixture
Make one-half recipe for Sauterne Jelly (see p. [420]), allowing one and one-third tablespoons granulated gelatine. Color one-half green and one-half red. Fill sections of a fancy mould alternately with green and red jelly. In the green jelly mould pistachio nuts cut in quarters; in red jelly glacéd cherries cut in quarters.
Scald cream, add gelatine soaked in cold water, then add whites of eggs beaten until stiff; add sugar. Remove from range, set in pan of ice-water, and stir occasionally until mixture thickens; then add flavoring and turn into mould. Chill thoroughly and remove from mould.