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Mary Korman's Icebox Pudding




Source of Recipe


By Elizabeth Baird


List of Ingredients




1/2 cup (125 mL) Graham cracker crumbs

•
1/3 cup (75 mL) Lemon juice

•
1/3 cup (75 mL) Orange juice

•
1 Envelope unflavored gelatin

•
3 Eggs, separated

•
1 cup (250 mL) Granulated sugar

•
1/2 tsp (2 mL) Grated lemon rind

•
1 cup (250 mL) Whipping cream


Recipe



Sprinkle all but 2 tbsp (25 mL) of the crumbs into bottom of 9- x 5-inch (2 L) loaf pan. In small heatproof bowl, combine lemon and orange juice; sprinkle gelatin over juices and let soften for 1 minute. Set bowl over simmering water for 2 minutes, stirring, until gelatin dissolves. Remove from hot water and set aside to cool but not to set.

Meanwhile, in large bowl, beat egg whites until soft peaks form; gradually beat in 1/2 cup (125 mL) of the sugar until stiff peaks form. In separate bowl, beat yolks with remaining sugar and lemon rind for about 5 minutes or until thick and lemon-colored. Stir in gelatin mixture. Whip cream until firm peaks form; fold into yolk mixture; fold in egg whites. Transfer to loaf pan, smoothing top. Sprinkle with remaining crumbs. Cover and refrigerate until set, about 4 hours (or freeze for up to 1 week; then let soften in refrigerator for 4 hours before serving).

Unmould onto chilled serving plate; garnish with fruit.