John Myers
Contents
show
Ingredients
- 200 Milliliters Milk
- 1 packet Vanilla sugar
- 1 tablespoon Orange liqueur
- 35 g Milka white chocolate
- 50 Milliliters Milk
- 2 tablespoon Food starch
- 1 Tablespoon (level) Poppy
- 1 teaspoon Butter
- 1 tablespoon Sugar
- 2 Stalk Fresh rosemary
- 3 Centiliters Apricot liqueur
- 2 Apricots fresh
- Fresh rosemary
Instructions
- Heat the milk together with the vanilla sugar. Take off the stove. Stir in the orange liqueur. Break the chocolate into pieces and let it melt in the milk. Stir the cornstarch in the other milk until smooth. Stir in the poppy seeds. Bring chocolate milk to a boil. Add the mixed cornstarch. Bring to the boil briefly while stirring. Take off the stove. Allow to cool slightly. Fill in cold-rinsed pudding molds and refrigerate for 2 to 3 hours.
- Melt the butter with sugar in a pan. Wash the rosemary, shake dry, pluck the needles off and chop finely. Pour into the pan and let it froth up briefly. Deglaze with apricot liqueur.
- Wash the apricots, dry them, cut them in half and remove the stones. Cut into small pieces and place in the pan. Also add orange juice. Bring everything to the boil briefly. Simmer gently for 3 minutes, remove from heat and allow to cool.
- Turn the pudding out of the molds onto the dessert plate. Spread the apricots with it. Garnish with rosemary.
Nutrition
Serving: 100gCalories: 183kcalCarbohydrates: 25.3gProtein: 3gFat: 4.5g
