Chilled Desserts
There are many delectable desserts made from a gelatin base. These are usually called Whips, Snows, or Creams, according to the fruit combination, such as Cherry Whip, Grape Snow, or Pineapple Bavarian Cream. Other desserts which have eye and taste appeal are combinations of fruit, gelatin or cream fillings plus cake or cookie foundation. Again, these are ideal ways to use the last of the angel food, sponge or plain cake or extend a small amount of a food to fit your current needs.
Snow puddings attain a characteristic light, airy texture through the addition of beaten egg whites which are folded in when the gelatin mixture begins to set. The same holds true of Bavarian creams except that whipped cream takes the place of the egg whites.
To use plain gelatin as a base, soften gelatin in a small amount of cold liquid. Stir into the hot liquid. For general use, allow 1 envelope of gelatin to 2 cups of liquid. If acid fruit juices are used, the proportion of 1 envelope of gelatin to 1¾ cups liquid is more satisfactory. To hasten setting of gelatin mixtures and to preserve the fresh fruit flavors, heat only half of the liquid to dissolve the softened gelatin. Then add the other half cold. Note: Fresh pineapple juice or pulp must be scalded before using with gelatin because of an enzyme in fresh pineapple that keeps gelatin from jelling.
To remove molded gelatin desserts, dip mold into a pan of warm (not hot) water for about 30 seconds. The water should come almost to the top of the mold. Then dessert can be removed easily to the serving plate by inverting mold on the plate. Turn mold over carefully and dessert will remain on plate; this action is done in the same manner as one removes a cake from the pan.
ORANGE-BANANA CAKE
1 package orange-flavored gelatin
1½ cups hot water
¼ cup sugar
Few grains salt
¾ teaspoon grated orange rind
½ cup orange juice
¾ cup whipping cream
1½ cups finely diced bananas
12 lady fingers
Dissolve gelatin in hot water and add sugar, salt, orange rind and orange juice. Chill until mixture starts to thicken. Whip cream until thick but not stiff. Fold cream and bananas into gelatin. Line a bread pan with waxed paper. Line bottom and sides of mold with lady fingers, split lengthwise. Fill mold with gelatin mixture. Arrange lady fingers over top of gelatin. Chill until firm. Remove from mold and slice. Yield: 8 servings.
PINEAPPLE REFRIGERATOR CAKE
1 envelope unflavored gelatin
¼ cup cold water
1 No. 2 can crushed pineapple
1 cup sugar
½ cup chopped maraschino cherries
¼ cup chopped pecans
3 egg whites
2 cups whipping cream
2 dozen lady fingers or slices of sponge cake
Soften gelatin in cold water. Drain pineapple and heat pineapple juice. Dissolve gelatin in pineapple juice, add sugar and stir until dissolved. Cool. Add cherries, nuts and drained pineapple. Beat egg whites until stiff but not dry. Fold into fruit mixture. Fold in whipped cream. Arrange a layer of lady fingers or sponge cake on bottom and around sides of 9-inch square pan. Pour mixture into pan and top with a layer of lady fingers or sponge cake. Let stand in refrigerator 24 hours. Slice and serve. Yield: 12 servings.
SNOW PUDDING
1 envelope unflavored gelatin
¼ cup cold water
1 cup boiling water
⅔ cup sugar
1 teaspoon grated lemon rind
¼ cup lemon juice
¼ teaspoon salt
2 egg whites
Soften gelatin in cold water. Dissolve in boiling water. Add sugar, grated rind, lemon juice and salt. Cool. Chill until partially set. Beat egg whites until stiff. Add gelatin mixture. Continue beating until mixture holds its shape. Pour into mold or ice cube tray. Chill. Serve with custard sauce. Yield: 6 to 8 servings.
Variation: Substitute 1 cup hot fruit juice for water. Decrease lemon juice to 2 tablespoons. Omit lemon rind.
CUSTARD SAUCE
2 cups milk
2 egg yolks
¼ cup sugar
¼ teaspoon salt
1 teaspoon vanilla
Scald milk in the top of a double boiler. Beat egg yolks slightly. Add sugar and salt. Stir several spoons of scalded milk into egg mixture. Keep water in bottom part of double boiler below boiling point during rest of the cooking period. Add egg mixture to scalded milk, stirring constantly. Cook until the custard thickens only enough to coat a metal spoon. Cool. Add vanilla. Store in covered dish in the refrigerator until time to serve. Yield: 6 to 8 servings.
BAVARIAN CREAM
1 envelope unflavored gelatin
¼ cup cold water
2 eggs, separated
¼ teaspoon salt
⅓ cup sugar
1 cup milk, scalded
1 teaspoon vanilla
1 cup cream, whipped
Soften gelatin in the cold water. Combine beaten egg yolks, salt and sugar. Add scalded milk slowly, stirring constantly. Place in top of double boiler. Dissolve softened gelatin in hot mixture. Cook over hot, not boiling water until mixture coats a metal spoon. Cool until mixture begins to thicken. Add vanilla. Fold in stiffly beaten egg whites and whipped cream. Turn into a 1½ quart mold or into 6 to 8 individual molds that have been rinsed in cold water. Chill until set. Unmold for serving either plain or topped with fresh fruit or berries.
PEPPERMINT CREAM
1 cup crushed peppermint stick candy
2 cups whipping cream
½ envelope unflavored gelatin
2 tablespoons cold water
One 10-ounce can chocolate wafers
Combine candy and ½ cup whipping cream, heat in double boiler until candy is dissolved. Soften gelatin in cold water and add to candy mixture. Chill until partially set. Fold in 1½ cups cream, whipped. Place chocolate wafer halves around edge of 8-inch square pan. Arrange layer of wafers in bottom of pan. Add half of gelatin mixture; top with layer of wafers, add remaining gelatin mixture and top with wafer crumbs. Chill at least 12 hours. Yield: 9 servings.
CHOCOLATE WHIPPED CREAM CAKE
Two 8-inch sponge cake layers
1½ cups whipping cream
1 cup thick chocolate syrup
2 tablespoons sugar
¼ teaspoon salt
¼ chopped nuts
Split layers of sponge or plain cake in half crosswise, making 4 layers. Whip cream until it begins to thicken. Add the chocolate syrup all at once. Continue to beat until the mixture is smooth, thick and well blended. Add sugar and salt. Spread between the cake layers. Cover top and sides with the remaining cream. Sprinkle nut meats over top of cake. Chill in the refrigerator for 24 hours. Yield: 8 to 10 servings.
CHOCOLATE REFRIGERATOR CAKE
1 package chocolate bits
2 tablespoons sugar
3 tablespoons cold water
3 eggs, separated
1 cup cream, whipped
1 teaspoon vanilla
½ teaspoon peppermint extract (if desired)
¼ teaspoon salt
18 lady fingers, split
Melt chocolate bits in top of double boiler. Add sugar and water. Mix well. Remove from heat. Stir gradually into beaten egg yolks. Beat until smooth. Chill until cold. Add salt and flavorings. Beat the egg whites until stiff but not dry. Fold into chocolate mixture. Fold in the whipped cream. Line a loaf pan with waxed paper. Put a layer of lady fingers on bottom and around sides. Add half the chocolate filling, more lady fingers, remaining chocolate and lady fingers. Chill in the refrigerator until set. To serve, remove from pan and garnish with whipped cream. Yield: 12 servings.
MELLOW CHOCOLATE
2 squares (2 ounces) unsweetened chocolate
½ cup boiling water
1 envelope unflavored gelatin
¼ cup cold water
3 beaten egg yolks
¾ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
3 egg whites stiffly beaten
Melt chocolate in boiling water. Soften gelatin in cold water and add to chocolate mixture; stir until gelatin is dissolved. Beat egg yolks, add ½ cup sugar and beat until light and fluffy. Combine with chocolate mixture; add salt and vanilla. Cool. Add remaining ¼ cup sugar to stiffly beaten egg whites and fold into chocolate mixture until thoroughly blended. Chill in bowl. Spoon into sherbet glasses. Garnish with whipped cream. Yield: 8 to 10 servings.