CookEat Recipe
Cold Peach Pudding
A chilled peach, bread and currant pudding served with sweet mousseline cream.
Method
Steps
Step 1
Peel and stone twelve good-sized ripe peaches and cut into quarter-inch slices.
Step 2
Cut the 170 g plain baked white wheat bread remnants into quarter-inch cubes. Gently mix with the peaches and 57 g dried currants.
Step 3
Lightly butter and sugar a quart pudding mould. Add the fruit mixture, leaving room for custard; refrigerate any surplus at 4 °C or colder.
Step 4
Whisk four pasteurized whole eggs with 113 g sugar, two tablespoons kirsch and half a teaspoon vanilla.
Step 5
Gradually whisk in 473 mL pasteurized whole milk and 118 mL pasteurized whipping cream. Whisk for two minutes.
Step 6
Pour the custard into the same mould without overfilling. Refrigerate surplus separately.
Step 7
Stand the mould in hot water reaching halfway up its sides.
Step 8
Bake in a preheated 175 °C conventional oven for about forty minutes, until the pudding is set and reaches 74 °C throughout.
Step 9
Remove the mould and stand it in cold water and ice reaching halfway up its sides. Cool promptly, then refrigerate at 4 °C or colder until thoroughly cold.
Step 10
For the sauce, separate two additional pasteurized eggs. Reserve the whites for another use.
Step 11
Whisk the two yolks with 57 g sugar over gentle heat for about five minutes, until 74 °C, without scrambling.
Step 12
Remove from the heat and stir over ice until thoroughly cold.
Step 13
Whip 177 mL cream to a stiff froth. Fold into the cold yolk mixture with half a teaspoon vanilla and whisk for two minutes. Keep at 4 °C or colder.
Step 14
Unmould the cold pudding onto a cold dish and spoon some of the cold sweet mousseline sauce over it. Refrigerate the remaining sauce separately.
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