Coconut Pudding with Damson Sauce and Brandy

Name: Coconut Pudding with Damson Sauce and Brandy
Ingredients: two teaspoons of unsweetened gelatin; 1/2 cup cold water; 1/3 cup hot water; 6 egg whites; 1/4 teaspoon salt; 3/4 cup sugar; 2 cups heavy cream, whipped; 1 tablespoon vanilla extract; 2 cups grated coconut; Sauce:; 1 1/2 cups damson jelly; 1/2 cup water; 3 tablespoons sugar; 2 tablespoons brandy

1
two teaspoons of unsweetened gelatin
2
1/2 cup cold water
3
1/3 cup hot water
4
6 egg whites
5
1/4 teaspoon salt
6
3/4 cup sugar
7
2 cups heavy cream, whipped
8
1 tablespoon vanilla extract
9
2 cups grated coconut
10
Sauce:
11
1 1/2 cups damson jelly
12
1/2 cup water
13
3 tablespoons sugar
14
2 tablespoons brandy

Ingredients

1
two teaspoons of unsweetened gelatin
2
1/2 cup cold water
3
1/3 cup hot water
4
6 egg whites
5
1/4 teaspoon salt
6
3/4 cup sugar
7
2 cups heavy cream, whipped
8
1 tablespoon vanilla extract
9
2 cups grated coconut
10
Sauce:
11
1 1/2 cups damson jelly
12
1/2 cup water
13
3 tablespoons sugar
14
2 tablespoons brandy

Directions

1
Let it cool
2
Beat the egg whites with salt until frothy and gradually add the sugar, continuing to beat until stiff peaks form
3
Slowly add the gelatin and beat
4
Add the whipped cream and vanilla extract
5
Grease a removable mold well
6
Sprinkle with plenty of coconut, leaving some for decoration on top
7
Pour the egg mixture into the mold and sprinkle with remaining coconut
8
Refrigerate for at least 4 hours
9
Cut into slices and serve with the following sauce:
10
Combine the jelly, water, and sugar
11
Simmer slowly over low heat for 10 minutes, stirring frequently
12
Add the brandy.