6 egg whites
6 tablespoons (sopa) of baking powder for oven and stovetop
1 envelope of unflavored and unsweetened gelatin
1/2 cup (chá) of water
1 can of light cream of milk
2 tablespoons (sopa) of cocoa powder without sugar
A few drops of vanilla to taste
Compote
1 cup (chá) of water
1 tablespoon (sopa) of baking powder for oven and stovetop
3/4 cup (chá) of dried figs
2 tablespoons (sopa) of rum
6 egg whites
6 tablespoons (sopa) of baking powder for oven and stovetop
1 envelope of unflavored and unsweetened gelatin
1/2 cup (chá) of water
1 can of light cream of milk
2 tablespoons (sopa) of cocoa powder without sugar
A few drops of vanilla to taste
Compote
1 cup (chá) of water
1 tablespoon (sopa) of baking powder for oven and stovetop
3/4 cup (chá) of dried figs
2 tablespoons (sopa) of rum
Beat the egg whites until frothy and add the baking powder gradually
Beat until stiff peaks form. Reserve
Hydration the gelatin with water and dissolve in a bain-marie
Incorporate the gelatin into the egg whites and mix delicately
Add the cream of milk, vanilla, and cocoa powder and mix well
Pour into a refrigerated mold and chill in the refrigerator for six hours
Compote: Bring all ingredients to a boil over medium heat and cook for five minutes
Dismantle the pudding and serve with the cold compote.
