CookEat Recipe
Pudding Italienne
Pudding Italienne Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2945. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Pudding egg centre≥74°C and stable half-height water bath; rum alcohol retention and hot sauce handling. Limites : Cake/macaroons/lemon-sugar composition and source piece mass remain unspecified; no new ratios or measurements. The0.125tsp vanilla measure is a documented working estimate for four drops, not an exact drop conversion. Sauce yield, pudding capacity and retained alcohol remain unmeasured.
Method
Steps
Step 1
Prepare FULL No 41 ONCE in a small saucepan: combine 120 mL cold water,57 g sugar, RIND from ONE lemon, THREE tablespoons JAMAICA rum, ONE teaspoon cognac, ONE teaspoon butter,0.125 teaspoon commercial vanilla extract (the documented estimate for FOUR source drops), and ONE very small cinnamon piece. Bring just to a simmer.
Step 2
Whisk in 0.25 teaspoon arrowroot, the source-saltspoon estimate. Mix gently while simmering ONE AND A HALF minutes until slightly thickened. REMOVE lemon rind and cinnamon; keep the actual finished sauce hot, with recovered volume unspecified.
Step 3
Chop SIX candied chestnuts and crush FOUR plain almond macaroons. Mix with 57 g plain STALE CAKE crumbs, THREE tablespoons lemon-zest sugar, TWO pasteurized whole-egg equivalents and TWO ADDITIONAL pasteurized yolks,177 mL cream, the SEPARATE TWO tablespoons pudding rum,57 g chopped candied orange and 57 g Smyrna raisins. Stir with a wooden spoon FIVE minutes.
Step 4
Lightly butter and flour ONE plain pudding mould; coating amounts are unspecified. Fill with the mixture and cover with buttered food-safe paper. Set in hot water to HALF the mould height; this external water is not an edible pudding ingredient. Oven-cook for the FORTY-FIVE-minute guide until the pudding centre reaches at least 74°C.
Step 5
Lift the mould from the bath, REST FIVE minutes and unmould onto the dish. Pour the SAME hot No 41 sauce OVER the pudding. No separate parent sauceboat serving or extra batch; heating does not establish an alcohol-free dessert.
Cooked it? Rate it.
Cooked 0 times