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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Box (3 Ox.) Red Gelatin |
| 1 Tasse | water boiling |
| 3/4 Tasse | rice |
| 2 Tasse | water |
| 4 Tasse | milk |
| 7/8 Tasse | sugar |
| 4 | Envelopes Unflavored Gelatin |
| 3/4 Tasse | water cold |
| 2 Tasse | Whipping cream whipped |
| 3/4 Teelöffel | Lemon Oil Or Grated Lemon Rind, or more to taste |
| 1 Teelöffel | Vanilla Extract Melba Sauce |
| 3 Tasse | Red Raspberries, crushed & strained |
| 3/4 Tasse | sugar |
| 1 Esslöffel | cornstarch optional |
| 1/4 Tasse | water optional |
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For The Pudding:
Dissolve red gelatin in boiling water. Pour into custard cups or 3 quart shallow dish. Let set partially. Cook rice and water until dry. Add milk to rice and cook until thick, about 1 hours. Stir sugar into rice. Soften unflavored gelatin in cold water; stir into rice. Let rice cool. Whip cream and fold whipped and flavorings into rice. Carefully spoon onto partially set red gelatin. Refrigerate until set, about 3 hours. Serve with Melba Sauce which is traditional, brandied fruit, Rumtopf, or any other fruit-type sauce.
For The Melba Sauce:
Combine berries and sugar; cook for 10 minutes over low heat. For a slightly thicker sauce, soften cornstarch in water and add to sugar-berry mixture, cooking until sauce is thickened and clear.
The Greenbrier
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