Raspberry Queen Of Puddings |
Course : Puddings
Serves: 1 |
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Ingredients:
600 milliliters custard |
55 grams fresh white breadcrumbs |
2 medium grated zest of 2 lemons |
3 tablespoons raspberry coulis |
225 grams fresh raspberries |
3 large egg whites and a pinch of salt |
4 tablespoons caster sugar |
1 tablespoon flaked almonds |
---TO SERVE--- |
1 pint a few raspberries |
4 tablespoons raspberry coulis |
1 tablespoon double cream to swirl |
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Preparation / Directions:
Heat the custard. Sprinkle breadcrumbs into 4 pretty ovenproof dishes. Add lemon zest and mix in. Pour over the hot custard. Leave to chill for a couple of hours. Spread over the raspberry coulis and top with raspberries, reserving a few for decoration.
Make meringue. Whisk the egg whites in a bowl with a pinch of salt until they form stiff peaks. Whisk in 3tbsps sugar and bring back to stiff glossy peaks. Pile meringue on top of custard in rough peaks - do not attempt to spread meringue but make certain custard is completely covered. Scatter remaining caster sugar and flaked almonds over meringue.
Bake in a pre heated oven for 20-30 minutes until top of meringue is crisp with light golden peaks. Serve plated with a garnish of raspberries and a little raspberry coulis. It looks very pretty with a swirl of cream taken through the coulis with the tip of a small knife.
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Nutritional Information:
910 Calories (kcal); 37g Total Fat; (36% calories from fat); 41g Protein; 107g Carbohydrate; 666mg Cholesterol; 590mg Sodium |
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