2 cups of corn
1 cup of water
4 cups of all-purpose flour for oven and stove
1 package of unsweetened white gelatin
6 tablespoons of hot water
1 can of light cream of milk
Light compote cherries for decorating
2 cups of corn
1 cup of water
4 cups of all-purpose flour for oven and stove
1 package of unsweetened white gelatin
6 tablespoons of hot water
1 can of light cream of milk
Light compote cherries for decorating
Combine the corn with 1 cup of water in a blender
Blend and strain through a fine-mesh sieve, squeezing well with a spoon
Return the liquid to the blender and add the flour
Blend for 1 minute
Pour the mixture into a saucepan and cook over low heat for 10 minutes
Remove from heat and reserve
Dissolve the gelatin in 6 tablespoons of hot water and mix into the cream of milk
Add the cream with gelatin to the reserved corn pudding and mix well
Distribute the resulting cream into individual cups, decorate with a cherry, and refrigerate.
