Это предварительный просмотр рецепта "Christmas Pudding Cream Mousse".

Рецепт Christmas Pudding Cream Mousse
by Global Cookbook

Christmas Pudding Cream Mousse
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 6

Ингредиенты

  • 500 gm Christmas pudding
  • 2 Tbsp. Brandy
  • 3 x egg yolks
  • 50 gm sugar (caster)
  • 250 ml lowfat milk
  • 2 tsp vanilla essence
  • 10 gm gelatine pwdr
  • 250 ml cream

Инструкции

  1. Crumble pudding till it resembles breadcrumbs. A food processor is good for this. Stir in brandy and set aside.
  2. First, make an English Custard:In a bowl, whisk egg yolks and sugar till thick and pale.
  3. In a saucepan, bring lowfat milk to the boil with vanilla . Pour slowly onto egg yolks, whisking as you go till combined. Return custard to saucepan and cook over low heat, stirring the bottom of the pan constantly with a wooden spoon, till custard begins to thicken and coats the back of a spoon.
  4. Don't ALLOW CUSTARD TO REACH BOILING POINT.
  5. Remove pan from heat immediately, stir in dissolved gelatine and strain custard into a bowl. Stir in crumbled Christmas pudding. Allow to cold.
  6. When cold but not set, mix in lightly whipped cream. Dont over beat.
  7. Ladle into individual c., moulds, or possibly a loaf tin etc. and allow to set in the refrigerator, about 2-3 hrs.
  8. To unmould the cream ,dip the outside of the mould into warm water for a few seconds, shake lightly to loosen and gently ease out into the palm of your hand.
  9. Can be made 1-2 days ahead of time.