Chipolata Pudding

Name: chipolata Pudding
Cook time: 45 min
Total time: 345 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 vanilla bean; 75 g granulated sugar; 250 ml semi skimmed milk; 75 g white raisins; 6 el maraschino liqueur; 4 leaf gelatin; 1 el cornstarch; 3 medium sized egg; 500 ml fresh cream; 150 g macaroons

Pudding with macaroons, bigarreaux, raisins and marasquin.

Ingredients

Kitchen Stuff

1 pudding mold (1 liter)

Directions

Cut the vanilla pod open lengthwise and scrape out the marrow with a knife tip.
Heat the stick, marrow, sugar and milk in a thick-bottomed pan. Hold for 15 minutes against the boil.
Remove from the heat and remove the vanilla pod. Allow to cool slightly.
Put the raisins in a bowl and pour the marasquin over it. Soak the gelatin in cold water.
Stir in the cornstarch in a bowl with 1 tbsp water. Split the eggs and beat the egg yolks through the cornstarch. The proteins are not used.
Pour the warm (not hot) milk through the egg mixture while stirring gradually with a whisk.
Put in the pan on a small pit on low heat and let thawing with whisk in about 5 minutes until custard.
Squeeze the gelatine and stir through the custard until it is dissolved.
Allow the custard to cool quickly to room temperature by placing the pan in a roasting pan with a layer of cold water. Stir frequently.
Beat the whipped cream and stir 1 tbsp through the custard. Cut the and cookies into pieces.
Mix with the bigarreaux, cookies and raisins with marasquin and spatula the rest of the whipped cream lightly.
Rinse the pudding mold with water (do not dry).
Spoon the pudding in, cover with the lid or cling film and put in the refrigerator for at least 5 hours.
Pour the pudding on a plate and serve.