Warm Spice Pudding with Praline Ice Cream and Rum Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 40 g nouat, dark
- 40 g chocolate couverture, dark
- 200 ml milk
- 200 ml cream
- 20 g suar
- 2 egg yolks
- 1 egg (s)
- 0.5 ½ orange (s), untreated, rubbed off
- 15 ml Grand Marnier
- 10 ml amaretto
- 15 ml cognac
- 120 ml cream
- 120 ml double crème or sour cream
- 25 g powdered suar
- 25 ml rum
- 15 g ladyfiners
- 35 g almond (s), round
- 1 teaspoon cinnamon
- 1 g inerbread spice
- 20 ml rum
- 1 orange (s), untreated, juice and zest it
- 25 g powdered suar
- 45 g butter, soft
- 45 g chocolate flakes
- 3 egg yolks
- 3 egg whites
- 25 g suar
Print Recipe
Pin Recipe Instructions
- Chocolate ice cream:
- Melt the chocolate and nougat separately in a water bath. Bring the milk and cream to the boil with half of the sugar. Beat the egg yolk and egg with the remaining sugar in a water bath until light and frothy. Pour the hot milk and cream mixture into the egg mixture, stirring constantly, and keep beating until the mixture is frothy.
- Stir melted chocolate and nougat with the orange peel into the egg foam. Let it get cold and add the alcohol. Freeze in an ice cream maker.
- Rum sauce:
- Whip the cream with Creme Double, whip in the rum and powdered sugar.
- Pudding:
- Preheat the oven to 190 ° C (convection not recommended). Brush 4 soufflé molds with butter and sprinkle with sugar. Crumble the sponge fingers and mix with the ground almonds, orange peel and juice as well as the cinnamon, gingerbread spices and rum and let stand for 30 minutes.
- Mix the butter with the powdered sugar until the sugar has dissolved and the cream is white. Gradually stir in the egg yolks and then add the almond mixture and chocolate and stir in.
- Beat the egg whites with sugar until very stiff and fold carefully into the soufflé mixture. Pour the mixture into the molds. Place this in a fire-proof dish lined with kitchen paper and pour boiling water 3 cm high over it. Cook in the oven for 25 minutes with the oven door closed.
- Presentation:
- Turn the molds out onto a dessert plate and serve with the rum sauce and two scoops of ice cream.
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