Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Puddings
Pistachios
To serve
Utensils
*-*
How it's done
Puddings
Mix the kefir, sugar and vanilla sugar in a bowl. Mix the gelatine into the hot water, combine with 3 tbsp of the kefir mixture, immediately stir into the remaining mixture using the whisk. Beat the egg white with the salt until stiff, fold carefully into the mixture using a rubber spatula, transfer to the prepared moulds. Cover and leave to set in the fridge for approx. 4 hrs.
Pistachios
Place the pistachios, sugar and water in a wide pan, bring to the boil without stirring. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the water has evaporated and the sugar is dry. Continue to stir with a wooden spoon until the sugar melts again and coats the pistachios (approx. 5 mins.), add the cinnamon, mix. Spread the pistachios on a sheet of baking paper, leave to cool. Roughly chop the pistachios.
To serve
In a bowl, mix the strawberries with all the remaining ingredients. Carefully slide the tip of a knife around the edges of the puddings. Briefly dip the moulds in hot water, turn out the puddings onto plates, serve with the fruit and pistachios.
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