John Myers
Ingredients for 4 servings:
- 1 pack of pudding powder, vanilla
- 3 tbsp sugar
- 400 ml milk
- 50 g butter
- 100 ml egg liqueur
- 150 g fruit, to taste
- 25 g chocolate
- possibly cream (spray cream)
Instructions
Working time approx. 15 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 15 minutes
Prepare the pudding according to the instructions. Bring the milk and egg liqueur to a boil, remove from the heat, and stir in the pudding mix with a whisk. Cook on the heat for another minute while stirring, then pour into cold, rinsed molds. Refrigerate for at least 4 hours. Wash and trim the fruit, and chop or cut into decorative pieces if desired. Turn the pudding out onto a dessert plate. Chop the chocolate into small pieces, place it in a freezer bag, seal it tightly, and melt it in a bain-marie over low heat. Dry the freezer bag, snip off a small corner, and use it to decorate the pudding in a zigzag pattern. Garnish with the fruit and a dollop of cream.
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