Shopping List Instructions
4 sheets gelatine soak in water
2 eggyolk whip together with 2 tbsp. icing-sugar until stiffened. Heat in a sauce pan 1/8 l milk add 2 tbsp. vanilla sugar shortly before the milk begins to boil, take the pan from the stove.
Strain through a fine sieve and add to the Eggyolk-mixture.
Squeeze out the gelatine, add to the mixture and dissolve it, set aside and let cool down.
2 eggwhite whip together with 2 tbsp. sugar until stiff peaks form.
1/8 l whipping cream whip up until stiff peaks form. Add 2 tbsp. blueberry jam and 1 tbsp. Blueberry Vinegar
Before the gelatine-mixture starts to stiffen, add the eggwhite and the whipped cream to the mixture and stir carefully.
Rinse small pudding moulds with cold water and pour the creme into it, put into the refrigerator.
Before serving dip the mould into hot water and carefully turn it upside-down onto a dessert plate. Garnish with blueberries and dust with icing sugar.
serves 4
