Rum Pudding with Strawberry Sauce

By Bostoncook

Ingredients

• 1 envelope unflavored gelatin
• 1 cup sugar
• 1/8 teaspoon salt
• 1 cup milk
• 1/4 cup light cream
• 3 eggs, separated
• 1/4 cup light rum
• 1 cup heavy cream
• 1 1/2 cups strawberries, washed and sliced
• 1 tablespoon cornstarch
• 1/2 teaspoon strawberry extract
• sugar, to taste

Details

Servings 6

Preparation

Step 1

1. Mix gelatin, 1/2 cup sugar, and salt in top of double boiler. Add milk and cream. Scald.

2. Beat egg yolks. Gradually stir into milk. Stir until thick enough to coat back of spoon. Remove from heat. Add rum. Chill until partially set.

3. Beat egg whites until light and foamy. Add rest of sugar. Beat until stiff.

4. Whip cream. Fold with egg and sugar into gelatin. Pour into bowl. Chill several hours or overnight.

5. Crush berries. Mix with a little bit of cold water and cornstarch. Cook until thickened. Remove from heat. Add extract. Chill.