The peach pudding
Instructions
Peel the peaches, open them in half, deprive of Hazel and place them in a pan that contains all.
Drizzle with white wine and with a ladle of water stir the sugar and cook until it will be completely fulfilled.
remove from heat and let cool.
Meanwhile, blanched almonds, Peel and finely trituratele.
Pass through a sieve or peaches in Blender and collect the proceeds in a bowl: stir the almonds and the six egg yolks, one at a time, without merging the next before the previous one has been well absorbed.
Stir with a wooden spoon to get the mixture well blended.
Grease a pudding mold with scannellate walls and pour in the mixture, drawing the surface with a spoon.
Cook in a Bain-Marie in the oven at 180 degrees for 40 minutes.
Then let it cool and fresh in the freezer for 1 hour before serving.
When we bring on the table turn the mold onto a serving dish.
Tapering the pudding.
Ingredients and dosing for 6 persons
- 8 yellow peaches
- 1 glass white wine
- 100 g of sugar
- 200 g of almond
- 6 egg yolks
- To grease the mold:
- Butter