Ginger Pudding with Fruit Crumble and Mixed Fruit

Ginger pudding

• Peel and chop the ginger. Heat with the cream, milk and ginger paste in a saucepan.

• Mix the 4 eggs well in a separate bowl. Then add the egg mixture and sugar to the saucepan. In addition, the scraped out vanilla pod.

• Heat the mixture well and then pour it into small, fireproof glasses. Place this in a casserole dish half filled with water and heat it in the oven at 150 ° C (convection) for about 40 minutes. Then let it cool down and put it in the fridge.

• Before serving, you can use the cookal set for citrus fruits to add a special brown sugar and alcohol to the pudding and then the whole thing will flambé for about a minute.

fruit

• Wash, peel and chop the fruits and put them in a bowl. Peel the oranges completely and cut out the flesh between the chambers.

• Then add the juice of the orange, lime and lemon. Mix everything well, let it steep a little in the refrigerator and then serve in a glass.

Fruit crumble

• For the fruit crumble, process wheat flour, butter, sugar and salt in a food processor or hand mixer until the mixture is crumbly.

• Layer the dressed fruits in a baking dish and pour the honey over it. Spread the crumble mixture over the fruit. Bake in the oven (fan oven) at 200 ° C for about 30 minutes. Then layer the fruit crumble in a glass and always add a dollop of mascarpone with mango puree in between.

Limoncello

• For the limoncello, wash the lemons, oranges and limes with lukewarm water and peel them very thinly. Use only the yellow, orange and green from the peel, not the white.

• Peel the ginger and cut into small slices. Put everything together in a saucepan and pour the high percentage alcohol over it. Put the lid on and store in the dark for 10-14 days at room temperature.

• Then mix all the sugar and water and bring to the boil briefly. Let cool and put in the fridge. Strain the alcohol with the peel through a fine sieve once or twice and put it in the refrigerator.

• When both are at refrigerator temperature, the production of the end product can begin. Everyone can determine their own mixing ratio in which they want more sugar or more alcohol taste. It is best to have several small bottles ready and make different mixtures. Then let it rest in the freezer for 5-7 days.