Nidlae Pudding with Saffron and Strawberry Compote

For ramekins of about one and a half dl each, rinsed cooled stir half cream and sugar in a frying pan, add vanilla stalks and ~seeds. Bring to a boil while stirring, reduce temperature, simmer gently for about five minutes. Add saffron, remove frying pan from heat.

Stir gelatin into the hot liquid, pour through a sieve into a suitable bowl, cool, then set aside until the amount is slightly firm at the edges.

Stir quantity until smooth, pour into molds provided, set in refrigerator with lid closed for about THREE hours.

Compote: Warm butter in a wide frying pan, add sugar, cook over medium heat, moving frying pan back and forth occasionally, until light brown. Add orange zest and ~juice, bring to a boil, reduce temperature, simmer on low for about Three min. Remove skillet from heat, add strawberries and pepper, mix, continue to simmer briefly. Add Grand Marnier, flambé briefly.

Serve: Loosen the pudding with the tip of a knife exactly from the edge of the ramekin, dip the ramekin briefly in lukewarm water, turn out onto plates, arrange with strawberry compote.

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