Title: Tuscan Pudding Served with Strawberries And Warm Cointreau
Categories: Dessert, Here's one , Earlier2
Yield: 4 servings

375 g Sieved Ricotta Cheese
65 g Ground Almonds
45 g Candied Mixed Peel
125 g Caster Sugar
65 g Sultanas
4 Egg Yolks
Vanilla Sugar to Sprinkle
Grated Rind of a Lemon
Strawberries

--------------------------------SUGAR SYRUP--------------------------------
125 g Granulated Sugar
225 ml Water
1 ds Cointreau

1. Lightly butter a small savarin mould and sprinkle it with vanilla sugar.

2. Mix together the ingredients for the pudding i.e. cheese, almonds, mixed
peel, sugar, sultanas and egg yolks, and turn into the prepared mould.

3. Bake at approximately 325ºf / 160ºc for 30 minutes or until firm to the
touch.

4. Cool slightly and then turn out.

Syrup

5. Dissolve the sugar in the water over a gentle heat.

6. When completely dissolved boil the syrup for 3 - 4 minutes.

7. Remove from the heat and add cointreau to taste.

8. Spoon some of the syrup over the warm pudding. Fill the centre with
strawberries and spoon over a little more of the syrup.

9. Serve with extra whipped cream and the remaining syrup

Converted by MC_Buster.

NOTES : Chef:Greg Robinson

Converted by MM_Buster v2.0l.