CookEat Recipe
Scotch Pudding with Sabayon
Light individual puddings of milk-soaked breadcrumbs, beef marrow and currants, served with warm vanilla sabayon.
Method
Steps
Step 1
Soak the two ounces fresh breadcrumbs in the one cup cold pasteurized milk for five minutes. Lift out and press the breadcrumbs firmly to remove the milk, discarding the expressed liquid. Put the soaked crumbs in a saucepan with the one ounce finely chopped fresh raw edible beef marrow and mix with a wooden spoon for one minute.
Step 2
Separate the three pasteurized shell eggs, keeping all three whites. Add the three yolks, one ounce of the granulated sugar, one ounce cleaned dried currants, one tablespoon rum and half a teaspoon food-grade vanilla essence to the crumbs. Stir briskly for five minutes.
Step 3
Preheat a conventional oven to 165°C and lightly butter six individual pudding moulds. Whip the reserved three egg whites until stiff and fold gently into the pudding mixture. Divide among the moulds and stand them in a roasting tin with boiling water reaching halfway up their sides. Bake for about thirty-five minutes until set and every centre reaches 74°C.
Step 4
While the puddings bake, mix the separate two pasteurized egg yolks with the remaining one ounce granulated sugar using a wooden spoon for two minutes.
Step 5
Bring the separate one gill pasteurized milk and one gill cream to a boil with seven drops food-grade vanilla essence. Pour very gradually over the sauce yolks and sugar while stirring continuously.
Step 6
Return the sauce to a clean saucepan and heat gently while stirring for about three minutes without boiling, continuing until it reaches at least 160°F. Strain through clean food-safe cheesecloth into a warm bowl.
Step 7
Unmould the hot puddings onto a warm serving dish, pour the complete warm sabayon over them and serve promptly.
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