for 4 person

Puddings

360 g	kefir, plain
3 tbsp	sugar
1 parcel	vanilla sugar
3 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
3 tbsp	water, boiling
1	fresh egg white
1 pinch	salt

Pistachios

40 g	unsalted, shelled pistachios
40 g	sugar
2 tbsp	water
¼ tsp	cinnamon

To serve

100 g	strawberries, thinly sliced
250 g	charentais melons, quartered, thinly sliced
1	organic lemon, use a little grated zest and 1 tbsp of juice
1 tsp	sugar

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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