Millet Pudding

Clarified butter and sugar for the molds

1. melt the butter. Whisk the cream with the vanilla bean and its scraped out pulp. Mix the millet flour into the butter, swell and extinguish with the vanilla cream (without the pod). Transfer to a bowl. Add the egg whites (1), which have cooled down to hand heat, and then gradually add the whole egg yolks. Beat the egg whites (2) with the fructose and fold into the cooled millet mixture in batches. Butter the timbale molds, sprinkle with sugar and fill three quarters full with the pudding mixture. Poach in a bain-marie on the stove heated to 200 °C for 25-half hours.

Remove the pudding from the mold and serve with cherries stewed in port wine, vanilla sauce with cherry brandy and mocha ice cream.

Preparation 70 min.

Tip: Instead of clarified butter, you can use butter in most cases.

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