Crement is the star of the day today. It is New Years Eve. I used some for my Pumpkin Bellini.
Now it is time for a boozy dessert.
It is not too sweet and not too heavy. Great to have after splurching on a heavy Raclette.
Preparation is easy, but to do in 3 steps.
Recipe for 4:
350 ml orange juice
2 egg yolks
40 g potato starch
105 g icing sugar
125 ml Crement or Prosecco
2 egg whites
Pinch of salt
150 ml double cream, 1 tsp vanilla sugar
Bring the orange juice up to temperature. Mix egg yolks with starch and sugar and pour 1/3 of the warmed up juice over it. Stir well. Bring the other juice to a boil and add the mix.
Stir well and reduce the heat and cook until it thickens. Let it cool down 5 min.
Beat the egg whites with salt and stir that in the orange pudding. Split between 4 dessert cups and cool down completely.
Beat the cream with vanilla sugar and top the puddings.
