Easter puddings in a flower pot
1. Thoroughly stir the yolks with icing sugar, vanilla sugar and lemon juice. Mix with sour cream and saffron then simmer. Let cool.
2. Mix in the remaining ingredients.
3. Soak the flowerpots in cold water for 30 minutes. Line with gauze, and pour in the pudding mixture. Tap on a cloth so that the mixture settles down well and cover with gauze. Place on a rack on a large dish in the refrigerator and drain the pudding overnight.
4. To make the sauce, puree strawberries with icing sugar and lemon juice.
5. Pop the puddings out onto plates. Apply the strawberry sauce drop by drop. Drizzle cream on top and stretch with a toothpick.
The puddings will stay fresh for a week.
Pudding: |
|
---|---|
2 |
egg yolks
|
80g |
icing sugar
|
1 packet |
of vanilla sugar
|
a little lemon juice
|
|
200g |
sour cream
|
1 sachet |
of saffron
|
500g |
low-fat cottage cheese, drained
|
200g |
butter, very soft
|
50g |
each of slivered almonds, candied orange peel, candied lemon peel and currants
|
Sauce: |
|
250g |
strawberries
|
1-2 tbsp. |
icing sugar
|
a little lemon juice
|
|
full cream
|