300 g of dried sloes, without stones (weighed without stones)
260 ml of water
1 1/2 tablespoon of unsalted white gelatin
3/4 cup of sugar (135 g)
1 1/2 cups heavy cream (360 ml)
3 egg whites
300 g of dried sloes, without stones (weighed without stones)
260 ml of water
1 1/2 tablespoon of unsalted white gelatin
3/4 cup of sugar (135 g)
1 1/2 cups heavy cream (360 ml)
3 egg whites
Place the sloes in a large saucepan with 3/4 cup of water (180 ml) and bring to a boil for 5 minutes or until soft
In a small heatproof bowl, place the remaining water and sprinkle gelatin
Let it hydrate
Put it in a bain-marie and mix until dissolved
Blend the sloes with the liquid and melted gelatin using a processor
Place the mixture in a bowl, add sugar and heavy cream
Mix well and reserve
In a mixer, beat the egg whites until stiff peaks form. Reserve
Pour the sloe pudding into twelve cups over a basin with water and ice, stirring constantly until it thickens
Add the beaten egg whites to the sloe pudding and mix delicately
Distribute in doze portions and store in the refrigerator until serving time
220 calories per serving
Sweet Wine Natural
$ Late Harvest Concha y Toro 89, Chile
$$ Muscat de Rivesaltes Cazes 95, France; Moscato de Pantelleria Nuova Agricoltura 94, Italy
$$$ Malvasia delle Lipari Carlo Hauner 91, Italy
