Cooks in: 4h 30mins
+ 4h
Levels: Medium
Serves: 10
List of Ingredients
- 2 2/3 C. of milk
- 17 OZ. of currants
- 1 scant C. of cream
- 1 C. of sugar
- 0.7 OZ. of gelatin leaves
Method
1
Soften the gelatin in cold water. Husk (if needed) and wash the currants and cook them over low heat with 1/4 cup sugar, crushing them with a fork. Cook for 2-3 minutes after they reach the boiling point. When they begin to dissolve, strain them without crushing them to get the juice (coulis). Allow it to cool.
2
Heat the milk with 3/4 cup sugar; when it boils, remove from heat, temper the drained gelatin in it, then add the cream and the currant coulis. Mix thoroughly.
3
Pour this mixture into a mold (use a silicon one to remove the pudding more easily). Refrigerate for at least 4 hours, preferably overnight. Unmold, garnish as you like and serve.