Orange Pudding

Preparation

1. STEP 1 OF 10

   Wash and peel the oranges, making sure to remove only the yellow part

2. STEP 2 OF 10

   Cut only the peels of two fruits into very small strips, which you will place in a saucepan covered with water: cook them for 10 minutes, then remove from heat and drain

3. STEP 3 OF 10

   Blanch the almonds, peel them, and chop them very finely

4. STEP 4 OF 10

   Place five egg yolks in a saucepan with the sugar and vanilla, and beat them with a wooden spoon or electric mixer until the mixture is soft and frothy

5. STEP 5 OF 10

   Dilute it by slowly pouring in the orange juice while continuously stirring to blend perfectly; if the mixture is not fluid enough, add a few tablespoons of water

6. STEP 6 OF 10

   Place the saucepan on the heat and keep it there until the cream starts to boil, then immediately remove it and let it cool

7. STEP 7 OF 10

   Meanwhile, whip the cream and add it to the now cold cream with the almonds and orange peel pieces, stirring gently

8. STEP 8 OF 10

   Mix everything together and pour it into a previously buttered pudding mold with fluted sides and a central hole

9. STEP 9 OF 10

   Place in the freezer for 2 hours

10. STEP 10 OF 10

    To remove the pudding more easily, dip the mold briefly in boiling water, then dry it before turning it over onto a dessert plate

Suggestions

• Whisk

• Saucepan

• Pudding mold

General Information

Analysis

Macronutrients (100 gr)