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1 free range egg + 4 egg yolks
100g caster sugar
5 gelatin leaves
80ml water
500ml double cream
350g fresh fruit, to garnish
40g small amaretti biscuits
fresh fruit, to garnish
15ml maraschino (optional)
A Dutch chipolata pudding made with fresh fruit brightens your party. Forget the calories at Christmas. This homemade pudding turns with some sparklers or fountains into a spectaculair dessert.
Put a saucepan with some water on the stove and place a fire proof bowl on top. Make sure the bottom of the bowl doesn't touch the water.
Put the egg and the 4 yolks in the bowl.
Add 50 grams of sugar.
Whisk until it's combined.
Soak the gelatin in 80 ml cold water.
Soak the gelatin leaves in a pan until they are soft. Put the pan on low heat and stir until the gelatine is dissolved.
Pour the gelatin solution into the eggs.
Take the bowl of the pan and whisk till combined.
Let the egg mixture cool on ice.
Do not use pineapple or kiwi in the pudding or the gelatin doesn't bind! For garnish it's excellent.
Peel and wash the fruit.
Cut 350 grams in small pieces.
Beat the double cream with 50g sugar.
Fold in the cold egg mixture.
Now you have a soft mass.
Fill the mold(s) to the rim with cold water.
Chop the cookies in 4 pieces.
Add them to the cream pudding.
Add the fruit pieces as well.
Fold both into the pudding.
Pour the pudding into the mold(s).
Store the pudding a couple of hours in the fridge to stiffen.
Turn the pudding out onto a plate and decorate with fresh fruit.
Serve the pudding with fresh fruit around it en the rum sauce we made yesterday. Merry Christmas!