John Myers
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Vanilla Pudding with Egg Foam Seasonal Fruit with Almond Biscuits
The perfect vanilla pudding with egg foam seasonal fruit with almond biscuits recipe with a picture and simple step-by-step instructions.
Pudding with egg foam
- 1 piece Vanilla pod
- 500 ml Milk
- 70 g Powdered sugar
- 3 piece Egg yolk
- 20 g Food starch
- 50 g Sliced almonds
- 50 ml Cream
- 1 packet Vanilla sugar
- 50 g Sugar
- 50 g Butter
- First scrape out the pulp from the vanilla pod, add to the milk and bring everything to a boil.
- In the meantime, beat the egg yolks with the icing sugar with the mixer, when the eggs are almost white, stir in the cornstarch. Add the mixture to the milk and add to the milk, stirring constantly, and bring to the boil again. Beat the egg whites with a whisk to a firm mass and carefully fold into the vanilla mass. Then put in small bowls, decorate with the almond pieces and chill.
- Melt the butter with the sugar in a saucepan. When the sugar turns brown, pour off the cream and stir vigorously. Then stir the almonds into the mixture. Pour the almond mixture onto a baking sheet lined with baking paper and then bake at 200 degrees for about 5-10 minutes.
- Cold spots and then break into small pieces.
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