for 4 person

Blueberries

200 g	blueberries
1 tbsp	sugar
1 tbsp	water

Puddings

2	fresh egg yolks
60 g	sugar
1	vanilla pod, cut lenghtwise, seeds scratched out
1 pinch	salt
250 g	mascarpone
2 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 tbsp	water, boiling
1 ½ dl	cream, beaten until stiff

To serve

2 tbsp

unsalted, shelled pistachios, roasted, coarsely chopped

How it's done

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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