CookEat Recipe
Caramelised Almond and Egg-White Pudding
A cold moulded pudding of powdered almond brittle folded into whipped egg whites and set in a water bath.
Method
Steps
Step 1
Gather the ingredients: 6 egg whites; 170 g blanched sweet almonds; 170 g caster sugar; 10 g cold butter for the mould.
Step 2
Dry the blanched almonds at about 120°C for 10–15 minutes without browning, cool and chop finely. Melt the sugar gently in a heavy saucepan without adding water. Once melted, add the chopped almonds and stir until the mixture reaches a golden-brown almond-skin colour; do not let it burn.
Step 3
Pour the hot brittle onto a heatproof tray lined with baking paper or a silicone baking mat and let cool completely before handling. Break into pieces and grind to a fine powder in a food-safe mortar or processor. This cooling surface replaces pouring very hot caramel into a mortar.
Step 4
Whisk the six whites to firm peaks and fold in the powdered brittle evenly. Heat the oven to 150°C. Grease a roughly 1 litre pudding mould with the cold butter only: do not add flour, breadcrumbs or a separate caramel coating. Transfer the mixture to the mould.
Step 5
Set the mould in a deep roasting tin and add hot water to halfway up its sides. Bake for about 45–60 minutes until set and at least 74°C in the centre, keeping water below the rim. Remove carefully from the water bath, cool promptly and refrigerate at 4°C or colder within 2 hours. Chill until thoroughly cold and firm before unmoulding and serving; use within 2–3 days.
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