Summary

Ingredients

• 300 ml milk
• 150 g dark chocolate or white chocolate
• 1 bag vanilla sugar
• 70 ml whipped cream
• 1 medium egg yolk
• 1 medium egg white, as desired
• 1 pinch (s) salt
• 30 g suar for whippin the e yolks
• 40 g suar for caramelizin
• 100 ml amaretto
• 1 tablespoon cornstarch
• 100 g amarettini, finely crumbled
• 8 tablespoon amaretto
• 2 small bananas, fully ripe
• some amarettini for decoration

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Instructions

1. First whip the cream until stiff and cool.
2. Separate the egg, whip the yolks with 30 g of sugar until creamy. Beat the egg whites with a pinch of salt until stiff.
3. Chop the chocolate into fine pieces and place in a saucepan. Add the milk and vanilla sugar and dissolve the chocolate in the milk by heating.
4. In the meantime, finely crumble the 100 g amarettini in a freezer bag.
5. Measure out 100 ml of amaretto liqueur. Put 40 g sugar in a separate saucepan, let it caramelize and deglaze with the amaretto liqueur; Bring to the boil briefly and remove from the stove.
6. Mix 1 tablespoon of cornstarch with a little water and stir into the egg yolk cream. Now add this solution to the chocolate milk with a whisk and whisk vigorously. Do not let the pudding boil anymore, but pull it off the stove shortly beforehand. Let cool a little and fold in the stiff cream and the stiffly beaten egg whites.
7. Prepare 4 serving forms and distribute the liquid amaretto caramel on the molds. Pour in the warm pudding and distribute the crumbled amarettini evenly on top of the pudding and press lightly. Spread 8 tablespoons of Amaretto on top of the Amaretto topping and place the filled molds in the fridge for a few hours.
8. Just before serving, turn the molds out onto a dessert plate and garnish with amarettini and the bananas cut into pieces.
9. Tip: If, contrary to expectations, the pudding sticks in the molds, hold them briefly in hot water and loosen the edge of the pudding with a knife, only then overturn.