Queen of Puddings Dessert w/ Ravneet Gill

THE QUEEN OF PUDDINGS 🎂

Silky, sweet, sexy, sophisticated zero waste dessert.

Beautiful baking is best eaten ‘face-first’ - thank you Ravneet Gill for the sweet tips - this pudding has peaked.

It’s an incredibly easy & cheap pudding to make, taking the comfort factor to the next level; while adapting to any seasonal fruit you have to hand (although we highly recommend using raspberries, fresh or frozen 😅)

This is an amazing alternative pudding for Christmas. A delicious regal tribute; majestic, lavish & ceremonial.

Go forth and make crowns for one and all.

RECIPE:

CUSTARD:
250g Milk (100%)
100g Breadcrumbs (from waste bread) (40%)
50g Butter (20%)
1 Zest of Lemon
50g Sugar (20%)
30g x 2 Egg Yorks (12%)

FRUIT COMPOTE:
140g Berries (100%)

ITALIAN MERINGUE:
100g Sugar (100%)
20g Water (20%)
80g x 2 Egg Whites (80%)

TOPPING:
Sprinkle with Lemon Verbena

METHOD:
Preheat oven to 150 d.c
Simmer the Milk
Turn the milk of the heat, add butter, zest & breadcrumbs
Whisk yolks and sugar together in a bowl
Pour the milk over the yolks and leave to swell for 20 mins
Bake in the oven for 20 mins
Cook the berries in a pan on a medium heat for 2-3 mins until mushy and the liquid turns syrupy
When the Custard is ready start the Italian meringue by adding the sugar and water to a heavy based pan on medium heat
Cook the syrup to exactly 115 d.c. a few mins before it reachers that temp start whisking the whites. When the whites become white and fluffy add the syrup slowly. When its all in, leave whisking at a medium pace until the Meringue cools down
Top the Custard with the compote, then the Lemon Verbena, then the meringue
Blowtorch or bake quickly at a high heat to colour the Meringue
Finish with more Lemon Verbena

#baking #zerowaste

// Zero Waste Cooking School //
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