Pudding à l’Adrea

Ingredients

• 2 cups Heavy cream (For a richer flavor, use heavy cream.)
• 1.5 tablespoons Granulated gelatin
• 2 tablespoons Cold water
• 0.75 cup Granulated sugar
• 4 Egg whites
• 3 tablespoons Sherry
• 1.5 tablespoons Sauterne
• 1.33 tablespoons Granulated gelatin (for jelly) (For Sauterne Jelly)
• 1.5 cups Sauterne wine (for jelly) (For Sauterne Jelly)
• 0.375 cup Granulated sugar (for jelly) (For Sauterne Jelly)
• 0.75 cup Water (for jelly) (For Sauterne Jelly)
• 2 drops Green food coloring (Optional)
• 2 drops Red food coloring (Optional)
• 0.25 cup Pistachio nuts (Shelled and quartered)
• 0.25 cup Glacé cherries (Quartered)

Instructions

1. 1To make the Sauterne Jelly: Soak 1 1/3 tablespoons of granulated gelatin in 1/4 cup of cold water for 5 minutes. In a saucepan, combine 1 1/2 cups Sauterne wine, 3/4 cup water, and 3/8 cup sugar. Heat over medium heat until the sugar dissolves. Remove from heat and add the soaked gelatin, stirring until dissolved. Divide the mixture in half. Color one half green with food coloring and the other half red with food coloring.
2. 2Fill sections of a fancy mold alternately with green and red jelly. In the green jelly, embed quartered pistachio nuts. In the red jelly, embed quartered glacé cherries. Refrigerate until set (about 2 hours).
3. 3Soften 1 1/2 tablespoons of granulated gelatin in 2 tablespoons of cold water for 5 minutes. Scald the heavy cream in a saucepan over medium heat. Remove from heat and add the softened gelatin, stirring until dissolved.
4. 4In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and continue beating until glossy. Gently fold the egg white mixture into the warm cream mixture.
5. 5Remove the cream mixture from the heat and set it in a pan of ice water. Stir occasionally until the mixture thickens slightly. Add the sherry and Sauterne. Pour the cream mixture into the mold over the set jelly. Chill thoroughly for at least 8 hours or overnight.
6. 6To unmold, dip the mold briefly in warm water. Invert onto a serving plate and gently shake to release the pudding. Serve chilled.