Description
A gentle, creamy texture and a very tasty pudding, which after complete cooling soufflé resembles a bird's milk, only more gentle. Due to introduced in the dough with the pears, it turns out very juicy. And done pretty quickly. Help yourself.
Ingredients
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Nuts
150 g
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Flour
30 g
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Sugar
60 g
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Butter
100 g
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Semolina
80 g
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Dry milk
80 g
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Whipped cream
1 pack
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Pear
450 g
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Sugar
80 g
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Chicken egg
4 piece
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Cream
200 ml
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Cardamom
0.25 tsp
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Powdered sugar
Cooking
Nuts ground into crumbs. To connect with flour, sugar, soft butter and put in a greased form 18*27. To be sealed with hands and bake at t= 180 15 min. to Remove.
Mix the dry milk, sugar,"Substitute whipped cream" from TM "Haas", semolina, cream, eggs and ground cardamom. All whisk until smooth.
Pear grate on a coarse grater, the juice which has formed is drained, but not pressing. Mix with the pudding batter and pour into nut crust.
On the bottom of the oven to put a pan with water and keep the water in the cooking does not boil dry. Bake the pudding on the bars a little higher than the pan of water at t=180 for about 40 minutes ( until dry kindling ). Allow to cool completely.
Sprinkle the top with powdered sugar TM "Haas", cut into pieces and serve.
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