CookEat Recipe
Cherry Pudding
Six individual cherry bread puddings with vanilla Sabayon. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0598. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Do not count all soaking milk as retained. Heat pudding centres and egg-based No.102 sauce to 74°C using gentle controlled heat; source times and “do not boil” Sabayon step are guides. Limites : Retained milk after squeezing, exact mould volume and final pudding size are unknown.
Method
Steps
Step 1
No. 102 vanilla Sabayon: Beat two pasteurized egg-yolk equivalents with about 28 g granulated sugar in a clean heat-safe bowl for the printed two minutes.
Step 2
No. 102 vanilla Sabayon: Bring about 120 mL milk and 120 mL cream with seven source drops vanilla essence to a boil in a clean saucepan. Slowly pour the hot dairy into the yolk-sugar mixture while stirring continuously so the yolks temper rather than scramble.
Step 3
No. 102 vanilla Sabayon: Return to a clean saucepan and stir over gentle heat for the printed three minutes as a guide, without a hard boil. Check the egg-containing sauce reaches 74°C. Strain through a clean cheesecloth or fine sieve into a clean warm sauce bowl and serve promptly.
Step 4
Soak diced bread in lukewarm milk, then squeeze milk out and discard it. Mix soaked bread with butter, salt, eggs, quartered cherries, vanilla and cream for five minutes.
Step 5
Butter and flour six moulds; divide mixture. Set moulds in a tin with hot water halfway up and bake in moderate oven about twenty minutes or until centres reach 74°C.
Step 6
Unmould and pour warm No.102 vanilla Sabayon over each; verify sauce reaches 74°C by a safe adapted process.
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