CookEat Recipe
Boissy Puddings with Kirsch Cream
Small arrowroot and milk puddings with currants, candied cherries, apple and peach, finished with kirsch cream.
Method
Steps
Step 1
Mix the three ounces pure food-grade arrowroot starch with the one pint cold pasteurized milk in a saucepan for one minute. Set over heat and stir continuously just until the mixture comes to a boil. Immediately remove to a heat-safe work surface.
Step 2
Separate the two whole eggs, keeping both whites. Stir the two yolks briskly into the warm arrowroot mixture for one minute. Add the one ounce cleaned dried currants, six candied cherries cut into quarters, one peeled and cored apple cut into small dice, one drained whole-fruit equivalent canned peach cut into small dice, one tablespoon kirsch for the puddings and the one ounce fine granulated sugar. Mix gently for one minute.
Step 3
Preheat a conventional oven to 165°C and lightly butter six individual pudding moulds. Beat the reserved two whites to a stiff froth, fold gently into the mixture for one minute and divide among the moulds. Stand in a baking tin with hot water halfway up their sides and bake for about twenty minutes, until set and every centre reaches 74°C.
Step 4
For the kirsch sauce, put the separate two gills cold pasteurized dairy whipping cream in a clean bowl set over external ice and a little cold water. Whip slowly at first, then briskly until a firm froth forms. Beat in the separate one and a half ounces fine granulated sugar and one good teaspoon food-grade vanilla essence for two minutes. Pour off any separated liquid and keep refrigerated at 40°F or colder.
Step 5
Measure one and a half actual gills of the finished vanilla whipped cream. Gently fold in the one tablespoon kirsch for the sauce and keep cold in a clean bowl until serving. Refrigerate the unused whipped cream promptly.
Step 6
Unmould the hot puddings onto a warm dish, pour the complete kirsch cream over them and serve promptly.
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