John Myers
Contents
show
Potato and Orange Dessert, Almond and Poppy Seed Pudding
The perfect potato and orange dessert, almond and poppy seed pudding recipe with a picture and simple step-by-step instructions.
Potato and Orange Dessert
- 1 Pc. Cooked potato
- 110 g Butter
- 110 g Sugar brown
- 50 ml Yogurt turkish
- 1 Pc. Egg
- 1 packet Vanilla sugar
- 1 tsp Ground cardamom
- 1 pinch Salt
- 4 tbsp Orange juice
Almond and Poppy Seed Pudding
- 1 l Milk
- 170 g Sugar
- 100 g Ground almonds
- 2 tbsp Poppy
- 2 tbsp Corn starch
- 1 Pc. Egg yolk
- 1 packet Vanilla sugar
Raspberry dip
- 1 Sch. Raspberries
- 3 tbsp Powdered sugar
Potato and Orange Dessert
- Preheat the oven to 180 degrees and grease a small mini bundt cake pan. Melt the butter and then beat it with the sugar, salt, vanilla sugar and cardamom in a bowl until frothy. Add the egg and keep stirring. Mash the cooked, cooled potato with a fork and add it together with the yoghurt and mix everything together again. Pour the batter into the cake tin and bake in the oven for about 35-40 minutes. Take the dessert out of the oven, let it cool down briefly and then turn it out onto a plate. After cooling, drizzle with orange juice and serve.
Almond Poppy Seed Pudding
- Put the milk, sugar, egg yolks and ground almonds in a saucepan and bring to the boil over medium heat. Then dissolve the starch in a little water and slowly add it to the mixture. Cook the mixture until it becomes thick. Then stir in the poppy seeds and take the pot off the stove and divide the pudding into bowls. Let the whole thing cool and garnish with an almond.
Raspberry dip
- Wash the raspberries, mash them and then briefly puree them with the powdered sugar and pour them over the almond poppy seed pudding.
Facebook Comments