2 cup Cooked rice
1 tbsp (1 envelope) unflavored
-gelatin ½ c. heavy cream
1/4 cup Sugar 2 egg whites
1/8 tsp Salt 2 tbs. sugar
1 pack (6 oz.) semi-sweet chocolate
-bits 1/3 c. mint jelly
2 Egg yolks ½ c. heavy cream
1 1/4 cup Milk 1 tbs. mint jelly
Directions
Preparation time: 25 min. chilling time: 3 hrs.
Combine gelatin, ¼ cup sugar, salt, and chocolate bits in top of double boiler.
Beat egg yolks slightly with milk; stir into gelatin mixture.
Cook over boiling water, stirring constantly, until chocolate is melted and mixture is slightly thickened.
Remove from heat; stir in rice; chill until mixture is quite cold and has begun to set.
Beat ½ cup heavy cream until stiff.
Beat egg whites until foamy; add 2 tablespoons sugar and continue to beat until stiff peaks form.
Break up mint jelly with a fork; fold into chocolate mixture with cream and egg whites.
Chill until mixture begins to set.
Spoon into 6 sherbet glasses.
Whip ½ cup heavy cream; beat in 1 tablespoon mint jelly; spoon over pudding in sherbet.