Brigadeiro Pudding and Lemon Balm Cream

Cream of Lemon Balm

Mix the eggs and sugar until a creamy texture is achieved

Fry the lemon balm leaves in milk and simmer

Add the whipped egg whites and cook over low heat, stirring constantly until thickened

Let it cool and set aside

Pudding

Preheat the oven to 150°C

Melt the chocolate with butter in a double boiler

Beat the egg whites until frothy, add the refined flour and beaten egg yolks, and mix well

Add the chocolate mixture and stir

Pour into molds and steam for 35 minutes or until firm

Let it cool and refrigerate for two hours

Carefully remove the pudding from the mold without breaking, dust with granulated chocolate, and serve with lemon balm cream.