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Apricot Pudding
Kecskemét Style
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Patisserie chef Maria Anyosi from Kempinski Hotel
Corvinus Budapest supplies this recipe for a refreshing warm
weather dessert. The pudding earns its name from the famous
Kecskemeti barack pálinka used in the recipe. This apricot
flavored spirit is the pride and joy of the city of Kecskemet.
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- 0.5 l milk
- 4 egg yolks
- 0.2 kg castor sugar
- 0.05 kg pudding powder
- 0.03 kg gelatin
- 0.75 kg whipped cream
- 0.02 kg vanilla flavored sugar
- Apricot pálinka (1 cl or to taste)
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1.Beat the egg yolks, pudding powder, some sugar
and the gelatin with a little milk until smooth in texture.
Set aside.
2.In a saucepan, bring to a boil the rest of the milk, sugar
and vanilla sugar. While boiling, fold in the pudding mixture
and cook until thick, stirring constantly.
3.Let cool, then mix with the whipped cream and pálinka.
4.Gelatin the bottom of a cake mould and place a half an apricot
and some almonds inside.
5.Serve with jam enhanced with apricot pálinka.
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