Delicious... rich... tart ... creamy... and easy to make! If you prefer things a little less rich, you can skip the final whipped cream topping; the pudding is lovely even without it.
Yield: Serves 8 to 10.
- 1 tablespoon unflavored gelatin
- 4 tablespoons cold water
- 1 cup boiling water
- 3/4 cup sugar
- Dash of salt
- 1 cup orange juice
- 1/2 cup lemon juice
- Rind of 1 lemon, grated
- 1 angel cake, cubed
- 2 cups medium cream, divided
- 1/4 cup slivered nuts (almonds or other; optional)
- Shredded coconut (about 1/4 cup; optional)
Soften gelatin in cold water. Add boiling water, sugar, and salt; stir. Add juices and rind and stir again. Refrigerate 2 to 3 hours or until slightly jelled and the consistency of unbeaten egg whites. Break cake into small pieces and set aside. Whip 1 cup of cream and fold into gelatin mixture. Line a 2-quart bowl with waxed paper. In lined bowl, put layer of cream mixture and layer of cake cubes. Repeat, ending with cream mixture. Refrigerate 8 hours or overnight. Invert onto cake plate, peel off paper, and frost with remaining whipped cream. Sprinkle with nuts and coconut if desired.
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