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.

Ingredients

Key Value List
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

Servings

6