Tuscan pudding served with strawberries and warm cointreau
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 375 | grams | Sieved Ricotta Cheese |
| 65 | grams | Ground Almonds |
| 45 | grams | Candied Mixed Peel |
| 125 | grams | Caster Sugar |
| 65 | grams | Sultanas |
| 4 | Egg Yolks | |
| Vanilla Sugar to Sprinkle | ||
| Grated Rind of a Lemon | ||
| Strawberries | ||
| 125 | grams | Granulated Sugar |
| 225 | millilitres | Water |
| 1 | dash | Cointreau |
Directions
SUGAR SYRUP
1. Lightly butter a small savarin mould and sprinkle it with vanilla sugar.
2. Mix together the ingredients for the pudding i.e. cheese, almonds, mixed peel, sugar, sultanas and egg yolks, and turn into the prepared mould.
3. Bake at approximately 325ºf / 160ºc for 30 minutes or until firm to the touch.
4. Cool slightly and then turn out.
Syrup
5. Dissolve the sugar in the water over a gentle heat.
6. When completely dissolved boil the syrup for 3 - 4 minutes.
7. Remove from the heat and add cointreau to taste.
8. Spoon some of the syrup over the warm pudding. Fill the centre with strawberries and spoon over a little more of the syrup.
9. Serve with extra whipped cream and the remaining syrup Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.