CookEat Recipe
Hanover Puddings with Claret Sabayon
Small orange-scented breadcrumb puddings with candied lemon peel and currants, served with warm red-wine sabayon.
Method
Steps
Step 1
Beat the two ounces cool butter in a bowl with a wooden spoon for five minutes. Gradually add the two pasteurized egg yolks and the separate one whole egg, stirring briskly for five minutes.
Step 2
Add the two tablespoons flour, three tablespoons granulated sugar, three tablespoons finely chopped candied lemon peel, one tablespoon food-grade culinary orange essence, one saltspoon salt, one ounce cleaned dried currants, two ounces breadcrumbs and one gill cold pasteurized milk. Mix thoroughly with a skimmer for one minute.
Step 3
Preheat a conventional oven to 165°C. Lightly butter and flour six individual pudding moulds and divide the mixture among them. Stand in a roasting tin with boiling water halfway up their sides. Bake for about thirty minutes, until the puddings are set and every centre reaches 74°C.
Step 4
While the puddings bake, prepare the claret sabayon. Wash the lemon and finely grate only the coloured zest from the quarter lemon, leaving the white pith.
Step 5
Put the zest in a heat-safe bowl with the separate two pasteurized egg yolks, one pasteurized egg-white equivalent, two ounces fine granulated sugar and one and a half gills dry red Bordeaux wine. Whisk briskly for five minutes, then strain through clean food-safe fine cloth into a clean saucepan.
Step 6
Heat the sauce gently while stirring continuously until hot and at least 160°F throughout, without boiling. Remove from the heat and keep warm only for immediate serving.
Step 7
Unmould the hot puddings onto a warm dish and serve promptly with the complete warm claret sabayon in a separate bowl.
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