4 cups of cubed peaches without skin
2 cups of milk
4 egg yolks, separated
1 cup of sugar
2 tablespoons of grated lemon zest
1/2 cup of finely chopped hazelnuts
butter or margarine for greasing
3 tablespoons of confectioners' sugar to dust
For the sauce:
4 tablespoons of hot water
1 cup of strawberry, raspberry, or goiaba gelato (or your preferred flavor)
1 tablespoon of butter
1 tablespoon of wheat flour
1 teaspoon of freshly squeezed lemon juice
4 cups of cubed peaches without skin
2 cups of milk
4 egg yolks, separated
1 cup of sugar
2 tablespoons of grated lemon zest
1/2 cup of finely chopped hazelnuts
butter or margarine for greasing
3 tablespoons of confectioners' sugar to dust
For the sauce:
4 tablespoons of hot water
1 cup of strawberry, raspberry, or goiaba gelato (or your preferred flavor)
1 tablespoon of butter
1 tablespoon of wheat flour
1 teaspoon of freshly squeezed lemon juice
Soak the peaches in milk for about 30 minutes
Beat the egg yolks with sugar until the mixture is creamy and pale yellow
Combine the egg yolks with milk, lemon zest, hazelnuts, and finally the whipped eggs
Pour into individual molds well greased with butter and dusted with confectioners' sugar
Bake in a moderate oven (180°C) for about 30 minutes or until firm
Unmold and serve with the sauce
For the sauce: mix hot water with gelato, bring to a simmer over low heat, and cook slowly
In a separate pan, melt the butter
Add flour and stir well
Add the melted gelato and cook until creamy, stirring constantly
Add lemon juice and serve over the puddings
Serve 10 portions.
