Cream pudding with egg foam and plum sauce

Name: Cream pudding with egg foam and plum sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Egg; 1/2 l Milk; 1 package Cream-flavoured pudding powder; 80 g Sugar; 300 g Plums; 7-8 TABLESPOONS Plum juice; 2 TABLESPOONS Lemon juice; 7-10 Tbsp peel of 1/2 untreated lemon; 1 stick of cinnamon; 1-2 TABLESPOONS Slibowitz; 15 g Almond slivers; 7-10 Tbsp Lemon balm

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Egg
1/2 l Milk
1 package Cream-flavoured pudding powder
80 g Sugar
300 g Plums
7-8 TABLESPOONS Plum juice
2 TABLESPOONS Lemon juice
7-10 Tbsp peel of 1/2 untreated lemon
1 stick of cinnamon
1-2 TABLESPOONS Slibowitz
15 g Almond slivers
7-10 Tbsp Lemon balm

Directions

1
Separate the egg. Stir egg yolk, 4 tablespoons of milk, pudding powder and 2 tablespoons of sugar until smooth. Beat the egg white until stiff. Bring the remaining milk to the boil, remove from the heat and stir in the pudding powder. Bring to the boil again while stirring.
2
Immediately fold the beaten egg white into the hot pudding and pour into a glass bowl. For the sauce, wash, halve and stone the plums. Cut plum halves into pieces. Boil up with plum and lemon juice, lemon peel, cinnamon stick and the rest of the sugar. Cover and stew for 5-10 minutes until the plums are soft. Remove cinnamon stick and lemon peel. Puree the plums, pass through a sieve and season with slivovitz. Leave the sauce to cool. Roast almond slivers in a dry pan.
3
Cover and stew for 5-10 minutes until the plums are soft. Remove cinnamon stick and lemon peel. Puree the plums, pass through a sieve and season with slivovitz. Leave the sauce to cool. Roast almond slivers in a dry pan. Just before serving, sprinkle on the cream pudding and add the sauce separately
4
Small bowl: Kosta Boda