2 tablespoons of unflavored gelatin
1 cup of water
1 1/4 cups of sugar
1 1/4 cups of boiling water
2 tablespoons of grated lemon zest
1/2 cup of lemon juice
4 egg whites beaten until stiff
Molho:
1/2 cup of sugar
1/2 cup of corn syrup
1/2 cup of orange juice
1/2 cup of water
1/2 cup of candied cherries, cut into small pieces
1/2 cup of crystallized pineapple, cut into small pieces
1/2 cup of sliced almonds
2 tablespoons of essence
Jamaica (comes in jars)
2 tablespoons of unflavored gelatin
1 cup of water
1 1/4 cups of sugar
1 1/4 cups of boiling water
2 tablespoons of grated lemon zest
1/2 cup of lemon juice
4 egg whites beaten until stiff
Molho:
1/2 cup of sugar
1/2 cup of corn syrup
1/2 cup of orange juice
1/2 cup of water
1/2 cup of candied cherries, cut into small pieces
1/2 cup of crystallized pineapple, cut into small pieces
1/2 cup of sliced almonds
2 tablespoons of essence
Jamaica (comes in jars)
To the pudding, sprinkle gelatin over water
Combine sugar and boiling water
Mix until dissolved completely
Add lemon zest and juice
Mix well
Refrigerate until slightly thickened, stirring occasionally
Gradually add egg whites to the mixture, incorporating well
Beat until mixture retains its shape
Pour into a mold and refrigerate until firm
Dismantle and serve with following sauce: Mix sugar, corn syrup, orange juice, and water
Bring to a boil and cook for 5 minutes
Add remaining ingredients and mix well
Refrigerate immediately
