This chipolata pudding is not difficult to prepare. You can make it the day before Christmas. Because this pudding is so light and it includes amaretto, the taste is very refined. In short, a delicious dessert with a good Christmas dinner. The pudding is sufficient for 4 people.
chipolata Pudding
Ingredients
- 12 lady fingers
- Amaretto
- 6 dried apricots
- a handful of raisins
- 4 sheets of white gelatin
- 3 eggs
- 1 tablespoon of custard
- 4 tablespoons of granulated sugar
- 1/4 liter semi-skimmed milk
- 1/4 liter of whipped cream
Preparation method
Mash 12 lady fingers and add a good dash of amaretto. Chop the dried apricots and raisins and put them on the lady fingers. Place 4 sheets of white gelatin in a container of cold water and squeeze the sheets after about 4 minutes. Split 3 eggs and beat the 3 egg whites very stiff with a mixer. Then put them in the fridge. Make sure that the bowl and mixer hooks are fat-free, because otherwise your proteins will not be able to be stiff. Also, make sure the eggs are at room temperature before using them.
Beat the whipped cream without sugar until stiff. Beat the egg yolk with 1 tablespoon of custard and 2 tablespoons of granulated sugar for about 1 to 2 minutes. Boil the milk with 2 tablespoons of granulated sugar in it. Add the boiled milk to the egg yolk / custard mixture. Then throw it back into the pan and heat it up a bit, but it should not boil anymore. Remove the pan from the heat and stir in the squeezed gelatin. Let this cool down. When it has cooled down properly, add the lady fingers and the whipped cream. Do not do this with a mixer, but carefully with a spoon. Finally, add the beaten egg whites, but make sure to mix it very carefully, otherwise the air will escape from the egg white and the pudding will not become fluffy.
Put the mixture in a bowl and cover. Put the bowl in the fridge for at least 3 hours. The pudding can also be made the day before.
Chipolata pudding with fewer calories
The chipolata pudding above is delicious, but high in calories. This pudding does not contain whipped cream and that makes a big difference.
Ingredients
- 6 eggs
- a handful of raisins
- 100 grams of lady fingers
- 1 dl Marasquin
- 30 grams of granulated sugar
- 2 1/2 dl coffee cream
- 2 1/2 dl milk
- 10 sheets of white gelatin
- 50 grams of chopped almonds
- 10 dried chopped apricots
Preparation method
Soak the lady fingers in the Maraschino. Split the eggs and beat the egg yolks with the sugar in a bowl until frothy with a mixer. Boil the milk and coffee cream in a pan and after cooking it can be carefully added to the egg yolks. Take a pan of boiling water and put the pan with the egg yolks in it. Put the pan on the fire, but don’t let the water boil anymore. Stir the egg mixture so that it starts to bind. In the meantime, put the gelatin leaves in a container with cold water and let them stand for about 4 minutes, after which they must be squeezed. Remove the pan with the egg mixture from the heat and stir in the gelatin. Then it should cool down. When cool, the chopped apricots, raisins and almonds can go through. Give it a stir.
Beat the egg whites very stiff and carefully fold them into the egg mixture. Take a bowl and put some of the egg white mixture on the bottom. Then some lady fingers, then the egg white mixture again, etc. You get a layered pudding.
Cover the pudding dish and put it in the fridge for about 3 hours to get cold.