8 egg whites
200 g of sugar
200 g of sugar to caramelize
1/3 cup of water
3 tablespoons of brandy
10 leaves of red gelatin
1 cup of water
Sauce
8 yolks
250 g of sugar
1 packet of vanilla sugar
1 liter of milk
8 egg whites
200 g of sugar
200 g of sugar to caramelize
1/3 cup of water
3 tablespoons of brandy
10 leaves of red gelatin
1 cup of water
Sauce
8 yolks
250 g of sugar
1 packet of vanilla sugar
1 liter of milk
Beat the egg whites until fluffy
Add 200 g of sugar and beat until a meringue forms
Caramelize 200 g of sugar, add water, and cook until a syrup forms
Slowly add the syrup to the meringue, beating always
Add the brandy and dissolved gelatin leaves
Mix well, pour into a mold with a hole in the middle, and refrigerate
Beat the yolks with sugar until thickened and pale
Add to milk and heat
Stir constantly and remove from heat before boiling, to prevent curdling
The sauce should be very creamy
To serve, unmold the pudding and pour the sauce on top.
