| Serves: 4
Cooking time (approx.): minutes
Style: Italian Vegetarian
2 cup(s) milk
½ teaspoon(s) gelatine
1 cup(s) double cream
½ cup(s) caster sugar
1 vanilla pod(s) split
1 lemon zest
4 tablespoon(s) red wine
1 cup(s) cherries deseeded and chopped
4 tablespoon(s) sugar
1 " cinnamon stick
1 tablespoon(s) lemon juice
lemon zest to garnish
- Soak the gelatine in a little of the milk for about 5 minutes.
- In a saucepan, bring to boil rest of the milk, cream, sugar and the vanilla pod. Simmer whilst stirring for about 10 minutes or till slightly reduced. Remove from the heat, stir in the lemon zest and discard the vanilla pod. Add the gelatine to the hot cream. Stir well to dissolve. Let cool. Pour the mixture into small pudding moulds and leave to set in the refrigerator for about 5 hours.
- Meanwhile, to prepare the sauce bring to boil in a saucepan the wine, half the cherries, sugar and cinnamon. Simmer for about 4 minutes or till the sauce has slightly thickened. Stir in the remaining cherries and lemon juice. Let cool and chill in the refrigerator.
- Unmould the pudding by dipping the moulds in hot water for a few seconds. Place in individual bowls and serve with chilled wine and fresh cherry sauce.
TIPS: - Caster sugar is home ground sugar powder.
- Normal sugar can be used in place of caster sugar.
- The quantity of sugar can be varied according to taste.
- The fresh fruit sauce can be made with any fruit of your choice like custard apple, peach or strawberry.
Serve the pudding chilled and garnished with: a twirl of lemon zest with chilled wine and fresh fruit sauce spooned over and around it. |
