Warm spiced pudding with praline ice cream and rum sauce

Ingredients for 4 servings:

• 40 g nougat, dark
• 40 g dark chocolate coating
• 200 ml milk
• 200 ml cream
• 20 g sugar
• 2 egg yolks
• 1 egg(s)
• ½ orange(s), untreated, zest
• 15 ml Grand Marnier
• 10 ml Amaretto
• 15 ml cognac
• 120 ml cream
• 120 ml double cream or sour cream
• 25 g powdered sugar
• 25 ml rum
• 15 g ladyfingers
• 35 g ground almonds
• 1 tsp cinnamon
• 1 g gingerbread spice
• 20 ml rum
• 1 orange(s), untreated, juice and zest
• 25 g powdered sugar
• 45 g butter, soft
• 45 g chocolate shavings
• 3 egg yolks
• 3 egg whites
• 25 g sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a festive dessert

Praline ice cream: Melt the chocolate and nougat separately in a double boiler. Bring the milk and cream to a boil with half the sugar. Beat the egg yolks and egg with the remaining sugar in a double boiler until light and frothy. Pour the hot milk and cream mixture into the egg mixture, stirring constantly, and continue beating until frothy. Stir the melted chocolate and nougat with the orange zest into the egg foam. Allow to cool and add the alcoholic beverages. Freeze in an ice cream maker. Rum sauce: Whip the cream with double cream until semi-stiff, then stir in the rum and powdered sugar. Pudding: Preheat the oven to 190°C (fan-assisted oven not recommended). Brush 4 soufflé dishes with butter and sprinkle with sugar. Crumble the sponge fingers and mix with the ground almonds, orange zest and juice, cinnamon, gingerbread spice, and rum. Let stand for 30 minutes. Cream the butter and icing sugar until the sugar has dissolved and the cream is white. Gradually beat in the egg yolks, then add the almond mixture and chocolate and beat in. Beat the egg whites with the sugar until very stiff peaks form and carefully fold into the soufflé mixture. Pour the mixture into the ramekins. Place these in an ovenproof dish lined with kitchen paper and pour boiling water around them to a height of 3 cm. Bake in the oven with the door closed for 25 minutes. Presentation: Turn the ramekins out onto a dessert plate and serve with the rum sauce and two scoops of ice cream.