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.

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