Pudding - was RE: About those Piranha Bugs - LOOOOONG (and more LOOOOONG)

I can see it now - Omni-Edible's PIRouette Brand Royal Jelly

"Easily Digestible" "High in Protein"
"All-Natural"
"An Excellent topping for Blood Pudding" "Replaces Mint jelly for Lamb Roasts"
"Tenderizes meat when used as a marinade"

--or--
Pirahna Bug Jelly Pudding

1 kg fresh Pirahna Bug jelly (the fresher the better) 250 ml cream 0.5 kg
cooked rice 100 g dried Pirahna Bug

Strain fresh Pirahna Bug jelly through strainer to remove grubs and comb
walls. Heat to 80 degrees until jelly melts to a thick syrup. Reduce heat and
add cream slowly and stir gently until mixed. Add cooked rice into cooling
mixture. Allow to sit at room temperature for 1 hour before chilling.

To serve, reheat to 40 degrees and top with crunchy Pirahna Bugs. Grahm
cracher crumbles may be substituted.

--Binhan

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