Thai pudding
Instructions
Put into a mold 50 g sugar and 4 tablespoons of water; boil and leave on moderate fire until it is caramelized syrup format.
At this point remove the mold from the flame and turn it rapidly so that the caramel will distribute and adhere on all the walls and on the bottom.
Whip the egg whites until stiff, add to sugar and the lemon juice.
Pour the mixture into the mould and cook in the oven in a Bain-Marie and a moderate temperature.
Will take about an hour because the egg white rassodi.
Once churned out let it cool then put it to chill in the fridge.
Garnish the cake with cooked fruit into a moderately sweet syrup.
Ingredients and dosing for 4 persons
- 4 egg whites
- 100 g of sugar
- 2 teaspoons of lemon juice
- For garnishing:
- Cooked fruit in a sweet syrup