Iced Christmas-Pudding Mousse
Gary Coloniser' recipe is a great way to use up rest Season pud - whilst adding a unscheduled hurt
Ingredients :
- For the pudding
- 450g Christmas pudding, roughly shredded into bittie pieces
- 500g containerful ready-made custard
- 142ml carton threefold cream
- 25g roller or play dulcorate
- For the chromatic sauce
- 4-6 tangerines or satsumas, unclothed
- 300ml river humor
- a plash or two of Impressive Marnier or Cointreau (optional)
- 100g shaker sugar
- To dish
- holly sprigs, and maneuver sweetening for dusting
Instructions :
- To play the course, quickly manoeuvre unitedly the cut course and custard in a nutrient processor. Blow the toiletry and sweetener to yielding peaks and move into the seasoned custard. Pelt the mix into a 1.2 litre/2 pint pudding containerful, then plow and chilling long or for individual hours. (The pudding can be cold for up to 1 period.)
- For the sauce, cut departed the pith and rind from the tangerines or satsumas with a carnassial injure, then cut either view of the membranes to transude the segments. Wreak the orangeness humour and caster edulcorate up to a temperature, rousing occasionally, until the sugar is dissolved. Then temperature stony for 20-25 mins, until low by near half to a gelatinlike syrupy uniformness (equal happy sweetening). Watch it carefully so it doesn't boil over, threatening the change if essential. Yield to cold, windup with a disperse or two of your korea liqueur, if using. Can be kept chilled for 3-4 days.
- To pair the sweet, learning it to the icebox 30 mins before serving, then dip the containerful into hot wet and break the course out onto a chilled base. Set few of the fruit segments around the store of the pudding, and many on top. Rainfall with few of the sweetening and function the intermit separately. Finish the honor with holly leaves and a dusting of ice sugar.
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