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
Blueberries
Puddings
To serve
Utensils
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How it's done
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Blueberries
Mix the blueberries, sugar and water in a small pan, cover and simmer over a medium heat for approx. 10 mins. until just soft, leave to cool.
Puddings
Place the egg yolks, sugar, vanilla seeds and salt in a bowl. Using the whisk on a mixer, beat until the mixture becomes lighter in colour. Add the mascarpone, mix in. Dissolve the gelatine in hot water, combine with 3 tbsp of the mascarpone mixture, immediately stir into the remaining mixture using the whisk. Carefully fold the whipped cream into the mixture using a rubber spatula, transfer to the prepared ramekins. Cover and leave to set in the fridge for approx. 4 hrs.
To serve
Carefully slide the tip of a knife around the edges of the puddings. Briefly dip the ramekins in hot water, turn out onto plates. Top with the pistachios and blueberries.
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