Vanilla pudding with plum and apple compote

Name: Vanilla pudding with plum and apple compote
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 2 packages Pudding powder "vanilla flavour" (for 1/2 l milk each; for cooking); 80 g + 4 tablespoons sugar; 1,2 l Milk; 600 g Plums; 2 coated tablespoons of cornflour; 5 TABLESPOONS + 150 ml cherry nectar; 1 stick of cinnamon; 2 packages Vanillin sugar; 600 g sour apples (e.g. Elstar); 7-10 Tbsp Juice of 1 lemon; 5 TABLESPOONS + 150 ml apple juice; 1 piece(s) peel of 1 untreated lemon; 75 g Ladyfingers; 3 TABLESPOONS flaked almonds; 200 g Whipped cream; 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

2 packages Pudding powder "vanilla flavour" (for 1/2 l milk each; for cooking)
80 g + 4 tablespoons sugar
1,2 l Milk
600 g Plums
2 coated tablespoons of cornflour
5 TABLESPOONS + 150 ml cherry nectar
1 stick of cinnamon
2 packages Vanillin sugar
600 g sour apples (e.g. Elstar)
7-10 Tbsp Juice of 1 lemon
5 TABLESPOONS + 150 ml apple juice
1 piece(s) peel of 1 untreated lemon
75 g Ladyfingers
3 TABLESPOONS flaked almonds
200 g Whipped cream
7-10 Tbsp Cling film

Directions

1
Mix pudding with 80 g sugar. Stir with 200 ml milk until smooth. Bring 1000 ml milk to the boil, remove from the stove. Stir in the pudding powder and let it simmer for about 1 minute while stirring. Pour the pudding into a bowl, cover directly with foil and let it cool down. For the plum compote, wash, halve and stone the plums.
2
Stir 1 tablespoon of starch with 5 tablespoons of nectar until smooth. Bring 150 ml of nectar, cinnamon stick, 2 tablespoons of sugar and 1 sachet of vanillin sugar to the boil, add the plums and simmer for 2-3 minutes. Stir in the starch and let it simmer for about 1 minute. Remove from heat. For the apple compote, peel apples, quarter them and remove seeds. Cut into pieces and mix with lemon juice. Stir 1 tablespoon of starch with 50 ml apple juice until smooth. Bring 150 ml juice, lemon peel, 1 packet of vanillin sugar and 2 tablespoons of sugar to the boil, add the apples. Simmer for about 5 minutes. Stir in the starch and let it simmer for 1 minute while stirring. Remove from heat and let both compotes cool down, stirring several times. Crumble the lady fingers roughly.
3
Stir 1 tablespoon of starch with 50 ml apple juice until smooth. Bring 150 ml juice, lemon peel, 1 packet of vanillin sugar and 2 tablespoons of sugar to the boil, add the apples. Simmer for about 5 minutes. Stir in the starch and let it simmer for 1 minute while stirring. Remove from heat and let both compotes cool down, stirring several times. Crumble the lady fingers roughly. Roast them with almond flakes in a pan without fat until golden brown, take them out and let them cool down. Shortly before serving, whip cream until stiff, stir pudding until smooth and fold in cream loosely. Divide about 2/3 of the pudding cream into 10 glasses. Sprinkle half of the crumbled almond mixture on top. Distribute into 5 glasses each of apple and plum compote. Spread the rest of the pudding and crumb mixture on top
4
Roast them with almond flakes in a pan without fat until golden brown, take them out and let them cool down. Shortly before serving, whip cream until stiff, stir pudding until smooth and fold in cream loosely. Divide about 2/3 of the pudding cream into 10 glasses. Sprinkle half of the crumbled almond mixture on top. Distribute into 5 glasses each of apple and plum compote. Spread the rest of the pudding and crumb mixture on top
5
2 hours waiting time