Chipolata Pudding

Chipolata Pudding

50 grams Lady Fingers
3/4 deciliter (3 fl. oz.) maraschino
2 eggs
100 grams sugar
2½ dl (1 cup) milk
10 grams vanilla sugar
12 grams (6 sheets) gelatin
6/10 liter (2 1/3 cup) whipping cream
60 grams candied fruit

Soak the cookies in the maraschino. Splice the eggs and beat the yolks with 60 grams of sugar. Add the vanilla sugar to the milk and bring to a boil. Remove and let cool off. Soak the gelatin in a bit of cold water. Fold the yolk mix into the cooled-off milk and reheat it on low heat, stirring constantly to thicken the mix without letting it boil (otherwise it curdles).

Squeeze the excess water from the gelatin and mix the gelatin in the milk. Remove from the heat and put the pan with contents into a bowl of cold water to cool. Stir the mix regularly. 

Beat the whipping cream and remaining sugar until stiffened. Carefully fold in the milk-eggs mix. Beat the egg whites and use that to ‘grease’ a pudding pan. Pour a small layer of pudding into the pan. Spread the maraschino-soaked Lady Fingers on it, add some of the chopped candied fruits (keep a few for garnish) and pour or scoop the rest of the pudding in the pan. Put the pudding in the fridge for about three hours.

Take from the fridge, dump the pudding on a large serving dish and garnish with the remaining candied fruit and whipped cream.