Brioche Pudding with plums.

Brioche Pudding with plums.

Pudding for a couple, the process is very interesting from a technical point of view. Pudding turns out very juicy and with a pleasant sweet-sour taste. Pudding is cooked in cheesecloth, to look at it is not quite so lovely as there is no usual golden brown, so as soon pigotovleniya laid in portions of formochkam. But you can leave it to cool in gauze and then smear plum jam and cut into slices like a normal cake.
2 — 3 servings
Ingredients:
150 grams of bread, brioche
150 ml whipping cream 33%
60 g of mascarpone (if you can find the cream fat content more than 43%, you can simply take 250 ml of cream instead of a mixture of 33% + mascarpone)
3 eggs
3 tbsp Roma
4 tbsp caster sugar
300g plums (without bones)
cinnamon to taste
2 tbsp plum jam

Method:
1. Cut the crust from the bread, cut or broken into smaller pieces.
2. Soak the brioche with cream and mascarpone. You can knead the bread good hands, that no pieces or split using a blender.
3. Plum cut in half and remove pits.
4. Beat the eggs with the sugar, rum and cinnamon. Connect with the soaked brioche and plum.
5. gauze folded into three layers, put the dough on it, tie a knot. The dough should be is covered in gauze tightly on all sides. Cook in a steamer for 1 hour, adding water if necessary. You can cook in a saucepan: pour water (1 \ 4 volumes), put the pudding in a colander, tightly close the lid.
6. Dilute 1 tablespoon jam water and pour over the pudding.

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