CookEat Recipe
Farina Pudding with Sabayon
Individual farina and currant puddings lightened with beaten egg whites and served with warm vanilla sabayon.
Method
Steps
Step 1
Bring the one pint pasteurized milk to a boil. Gradually sprinkle in the one ounce farina while stirring continuously with a wooden spoon. Cook for ten minutes, stirring frequently, until the cereal is cooked and thickened.
Step 2
Remove from the heat. Separate the three whole pudding eggs, retaining all three whites. Stir the three yolks, three ounces icing sugar, one teaspoon food-grade vanilla essence and two tablespoons cleaned dried currants into the warm farina for two minutes.
Step 3
Preheat a conventional oven to 165°C. Lightly butter and sugar six small pudding moulds. Beat the reserved three egg whites until stiff and gently fold them into the farina mixture. Divide among the prepared moulds.
Step 4
Stand the moulds in a roasting tin with hot water reaching halfway up their sides. Bake for about thirty minutes, until the puddings are set and every centre reaches 74°C.
Step 5
While the puddings bake, mix the separate two pasteurized egg yolks with the one ounce plain granulated sugar using a wooden spoon for two minutes.
Step 6
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, stirring continuously.
Step 7
Return the sauce mixture to a clean saucepan and heat gently while stirring for about three minutes without boiling, continuing until it reaches at least 160°F. Remove from the heat and strain through clean food-safe cheesecloth into a warm bowl.
Step 8
Unmould the hot puddings onto a warm serving dish, pour the warm sabayon over them and serve promptly.
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