Butter and flour for greasing the mold
2 lemons
1/4 cup Grand Marnier or Cointreau liqueur
7 tablespoons all-purpose flour
7 tablespoons butter or margarine at room temperature
1/4 cup milk
6 egg yolks at room temperature
7 large egg whites at room temperature
1/2 teaspoon salt
For the white wine sauce:
1 egg
2 egg yolks
1/4 cup all-purpose flour
2 tablespoons lemon juice
2 tablespoons dry white wine
1 cup heavy cream
To garnish:
80g dark chocolate
2 tablespoons water
fresh mint leaves
Butter and flour for greasing the mold
2 lemons
1/4 cup Grand Marnier or Cointreau liqueur
7 tablespoons all-purpose flour
7 tablespoons butter or margarine at room temperature
1/4 cup milk
6 egg yolks at room temperature
7 large egg whites at room temperature
1/2 teaspoon salt
For the white wine sauce:
1 egg
2 egg yolks
1/4 cup all-purpose flour
2 tablespoons lemon juice
2 tablespoons dry white wine
1 cup heavy cream
To garnish:
80g dark chocolate
2 tablespoons water
fresh mint leaves
For the pudding: Grease a 22cm high-sided round mold and dust with flour
Remove excess flour
Grate the zest of 2 lemons and reserve
Beat the butter or margarine with the flour and milk in a medium bowl until smooth
Add the lemon zest, juice, and liqueur
Heat the milk almost to a boil
Gradually add it to the flour mixture, beating well
Cook over low heat, stirring constantly, until the mixture thickens, about 5 minutes
Remove from heat
Beat in the egg yolks
Pour into a large bowl and let cool, stirring occasionally
Preheat oven to moderate temperature (180°C)
Beat the egg whites until stiff
Add one-quarter of them to the pudding and mix well
Add the remaining egg whites and mix again
Pour into the prepared mold
Bake in a water bath until the surface is golden brown and the center is set, about 50 minutes
Remove from oven and let cool for 10 minutes
Unmold onto a large round plate with a rim to hold the sauce
For the white wine sauce: Beat together the egg, yolks, flour, lemon juice, and wine in a small pan until frothy
Cook over low heat, stirring constantly, until thickened and foamy, but not too thick
Remove from heat and let cool
Whisk the heavy cream to match the sauce's consistency
Add it to the sauce slowly
Pour over the pudding
To garnish: Melt the chocolate with water in a small pan over low heat
Make a decorative design on top of the sauce and around the pudding using the melted chocolate
Garnish with fresh mint leaves
For freezing: After unmolding onto a serving plate, let the pudding cool completely
Wrap in aluminum foil
Place the sauce in a separate container and wrap in aluminum foil as well
Freeze for up to 30 days
Thaw at room temperature or in the refrigerator
Serve within 4 hours of thawing.
