1 1/2 ounces unflavored gelatin
1 1/4 quarts cold water
1 1/2 quarts light cream (half-and-half)
2 pounds granulated sugar
40 ounces sour cream
2 1/2 tablespoons vanilla
5 pounds frozen raspberries
Servings: 50
1. Sprinkle gelatin over cold water. Let stand 10 minutes.
2. Combine half-and-half and sugar. Heat until warm in steam-jacketed kettle or over hot water. Stir in softened gelatin. Heat until gelatin and sugar are dissolved but do not boil. Cool.
3. When mixture begins to thicken, fold in sour cream and vanilla, which have been beaten until smooth. Cool quickly (within 4 hours) to below 41°F.
4. Dip pudding with No. 12 dipper. Serve with No. 30 dipper of partially defrosted raspberries.
Yield: 5 quarts
1 1/4 quarts cold water
1 1/2 quarts light cream (half-and-half)
2 pounds granulated sugar
40 ounces sour cream
2 1/2 tablespoons vanilla
5 pounds frozen raspberries
Servings: 50
1. Sprinkle gelatin over cold water. Let stand 10 minutes.
2. Combine half-and-half and sugar. Heat until warm in steam-jacketed kettle or over hot water. Stir in softened gelatin. Heat until gelatin and sugar are dissolved but do not boil. Cool.
3. When mixture begins to thicken, fold in sour cream and vanilla, which have been beaten until smooth. Cool quickly (within 4 hours) to below 41°F.
4. Dip pudding with No. 12 dipper. Serve with No. 30 dipper of partially defrosted raspberries.
Yield: 5 quarts
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