This is an old school dessert that is perfected by many a Lankan auntie. Its one of the easiest desserts to make and is also a definite crowd pleaser. With just 3 main ingredients, egg whites, sugar and gelatin, its pretty inexpensive too. Traditionally, its garnished with a scattering of chopped roasted cashews, but feel free to improvise.
It all comes down to the whisking. Patience (or a stand mixer) is required as this needs to be whisked well. Using a clean dry bowl and whisk, and ensuring no egg yolk is in the whites is integral. Also, having all the ingredients and your serving dish ready at the beginning helps too, as the pudding starts setting rather quickly, and you need to work fast.
Ingredients
- 4 egg whites
- 250g sugar
- 20g gelatin
- 200ml water
- 1 tsp vanilla or almond extract
- Food colouring
- 250g sugar
- 20g gelatin
- 200ml water
- 1 tsp vanilla or almond extract
- Food colouring
1. Sprinkle gelatin evenly over water in a bowl.
2. Place the bowl in a double boiler (or microwave for 30 seconds), till the gelatin has dissolved, and set aside.
3. In a clean dry bowl, beat room temperature egg whites till frothy and white.
4. Add sugar a spoonful at a time and beat well, until you get fairly stiff peaks.
5. Beat in cooled gelatin and vanilla or almond extract. This too needs to be added gradually. The mixture will thin out, but continue beating it until it thickens up slightly again.
6. Separate into bowls and add food colouring in different colours to create the layers. Work fast, as it will start to set.
7. Spoon each colour into a serving dish* and spread it out evenly, making sure to chill each layer for at least 2 mins in the freezer so that it firms up before spooning in the next.
8. Decorate the top with chopped roasted cashews (or decoration of choice), and chill in the fridge for at least 2 hours before serving.
*If you wish to turn it out as I have, line your bowl with clingfilm and lightly brush with oil. Chill in the fridge overnight to ensure it sets well and holds its shape.
