Description
Pudding is airy and delicate. With vanilla and slices of dried apricots.
Ingredients
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Porridge
800 g
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Chicken egg
2 piece
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Egg white
2 piece
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Vanilla sugar
5 g
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Sugar
3 Tbsp
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Cookies
50 g
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Dried apricots
10 piece
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Orange zest
1 Tbsp
Cooking
I have porridge, which I cooked with milk. The next day the remaining porridge has thickened and I decided to make it a pudding. Porridge were placed in a blender.
Whipped eggs with sugar and poured in the cereal. Added vanilla sugar and a pinch of salt.
Mixed in a blender until smooth. The mass turned out like a thick batter.
In a mixer whipped the whites to a thick state. They added chopped fresh orange peel and mix.
In a lot of porridge added chopped dried apricots.
The mixed mass is shifted in the beaten egg whites and gently from the bottom up again stirred.
On the bottom and sides of a split form (24 cm diameter) put parchment paper. Crushed shortbread cookies into a fine crumb and evenly sprinkled on the bottom. Tender, airy dough is added to the form. Put in a preheated 180 degree oven on the middle level. The time set for 35 minutes.
The timer on the oven gave the signal. The top of the pudding flushed. Took it out of the oven and released from the mold.
Cut the pudding into eight pieces.
Served it with pureed blueberries and sour cream.
A piece of air pudding with sour cream.
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