Pastry
2 cups of cold heavy cream
1 tablespoon of tomato extract
1/2 teaspoon of ground nutmeg
500g boneless, skinless chicken breast cut into pieces
2 egg whites
Salt and black pepper to taste
Sauce
1/4 cup of vinegar
1/4 cup of white wine
1 tablespoon of mustard
250g melted butter warm
5 cloves of finely chopped green onion
3 eggs
2 red bell peppers seeded and chopped
Accessory
English sponge cake mold, 24cm x 10cm
Pastry
2 cups of cold heavy cream
1 tablespoon of tomato extract
1/2 teaspoon of ground nutmeg
500g boneless, skinless chicken breast cut into pieces
2 egg whites
Salt and black pepper to taste
Sauce
1/4 cup of vinegar
1/4 cup of white wine
1 tablespoon of mustard
250g melted butter warm
5 cloves of finely chopped green onion
3 eggs
2 red bell peppers seeded and chopped
Accessory
English sponge cake mold, 24cm x 10cm
Preheat the oven to medium temperature
Grease the mold with oil
In a food processor, grind the chicken breast with salt, pepper, and nutmeg
Add the egg whites one at a time, mixing well
Without stopping to mix, add the heavy cream and tomato extract
Place in the mold and bake in a water bath for about 45 minutes or until, when inserting a toothpick, it comes out dry
Unmold
Sauce
While the pudding is baking, combine the green onion, vinegar, and white wine in a pan and cook over high heat until the liquid reduces to two tablespoons
Blend in a blender or food processor with the bell peppers, eggs, and mustard to obtain a homogeneous mixture
Without stopping to mix, add the melted butter slowly
Pour the sauce over the pudding and serve.
