Pudding à l’Adrea
A classic chilled pudding with sherry and sauterne flavors, featuring a decorative jelly mold with pistachio nuts and glacé cherries.
Ingredients
- 2 cups Heavy cream (For a richer flavor, use heavy cream.)
- 1.5 tablespoons Granulated gelatin
- 2 tablespoons Cold water
- 0.75 cup Granulated sugar
- 4 Egg whites
- 3 tablespoons Sherry
- 1.5 tablespoons Sauterne
- 1.33 tablespoons Granulated gelatin (for jelly) (For Sauterne Jelly)
- 1.5 cups Sauterne wine (for jelly) (For Sauterne Jelly)
- 0.375 cup Granulated sugar (for jelly) (For Sauterne Jelly)
- 0.75 cup Water (for jelly) (For Sauterne Jelly)
- 2 drops Green food coloring (Optional)
- 2 drops Red food coloring (Optional)
- 0.25 cup Pistachio nuts (Shelled and quartered)
- 0.25 cup Glacé cherries (Quartered)
More recipes using Cream
Madeira Cream Dessert
A classic chilled dessert featuring cream, Madeira wine, and a hint of sweetness. Perfect for a light and elegant finish to any meal.
Ice Pudding
This luxurious Victorian-era frozen dessert combines the richness of heavy cream and egg yolks with the delightful texture of crushed biscuits and candied fruits. A sweet syrup base binds together almonds, currants, and citrus peels, creating a sophisticated treat that sits somewhere between a frozen soufflé and a fruit-studded ice cream. Infused with a hint of brandy, this elegant 'Ice Pudding' is molded and frozen for a stunning presentation perfect for special occasions.
Cream Velvet
This elegant Victorian-era dessert layers diamond-cut sponge cake with rich greengage jam and a luxurious sherry-infused cream custard. The delicate sponge soaks up the aromatic sherry and lemon, while the creamy gelatin mixture sets into a velvety smooth topping that melts in the mouth. Served chilled, this 'Cream Velvet' offers a sophisticated balance of sweet, tart, and creamy textures perfect for a refined finish to any meal.
Modern French Easter Cream
A modernized version of a classic French Easter dessert, featuring a creamy custard base, brandy-soaked raisins, and a hint of vanilla. Garnished with a Sauterne jelly and fresh violets (optional).
Instructions
- 1To make the Sauterne Jelly: Soak 1 1/3 tablespoons of granulated gelatin in 1/4 cup of cold water for 5 minutes. In a saucepan, combine 1 1/2 cups Sauterne wine, 3/4 cup water, and 3/8 cup sugar. Heat over medium heat until the sugar dissolves. Remove from heat and add the soaked gelatin, stirring until dissolved. Divide the mixture in half. Color one half green with food coloring and the other half red with food coloring.
- 2Fill sections of a fancy mold alternately with green and red jelly. In the green jelly, embed quartered pistachio nuts. In the red jelly, embed quartered glacé cherries. Refrigerate until set (about 2 hours).
- 3Soften 1 1/2 tablespoons of granulated gelatin in 2 tablespoons of cold water for 5 minutes. Scald the heavy cream in a saucepan over medium heat. Remove from heat and add the softened gelatin, stirring until dissolved.
- 4In a separate bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and continue beating until glossy. Gently fold the egg white mixture into the warm cream mixture.
- 5Remove the cream mixture from the heat and set it in a pan of ice water. Stir occasionally until the mixture thickens slightly. Add the sherry and Sauterne. Pour the cream mixture into the mold over the set jelly. Chill thoroughly for at least 8 hours or overnight.
- 6To unmold, dip the mold briefly in warm water. Invert onto a serving plate and gently shake to release the pudding. Serve chilled.
You Might Also Like
Modern Cold Cabinet Pudding
A modernized version of a classic cold cabinet pudding, featuring layers of custard, ladyfingers, and macaroons, chilled to perfection.
Royal Diplomatic Pudding
A layered dessert featuring wine jelly, candied fruit, and a Charlotte Russe filling. This modernized version provides detailed instructions for each component.
Pudding à la Macédoine
A layered fruit pudding made with fruit or wine jelly and various fruits like bananas, figs, oranges, and dates.
Ice Pudding
This luxurious Victorian-era frozen dessert combines the richness of heavy cream and egg yolks with the delightful texture of crushed biscuits and candied fruits. A sweet syrup base binds together almonds, currants, and citrus peels, creating a sophisticated treat that sits somewhere between a frozen soufflé and a fruit-studded ice cream. Infused with a hint of brandy, this elegant 'Ice Pudding' is molded and frozen for a stunning presentation perfect for special occasions.