Pastry dough
11/4 cup heavy cream
700g linguine fillets
3 egg whites
3 sprigs of parsley
1 medium onion
Salt and black pepper to taste
Sauce
1 cup water
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon chopped green scallion
1/2 teaspoon grated lime zest
2 slightly beaten eggs
1 pinch curry powder
Salt and black pepper to taste
Accessory
Shape with a 20cm diameter mold
Pastry dough
11/4 cup heavy cream
700g linguine fillets
3 egg whites
3 sprigs of parsley
1 medium onion
Salt and black pepper to taste
Sauce
1 cup water
2 tablespoons butter
2 tablespoons all-purpose flour
1 tablespoon chopped green scallion
1/2 teaspoon grated lime zest
2 slightly beaten eggs
1 pinch curry powder
Salt and black pepper to taste
Accessory
Shape with a 20cm diameter mold
Pastry dough
Preheat the oven to medium temperature and grease the mold with oil
In a processor, grind the linguine with parsley and onion
Place in a bowl and add the egg whites, one at a time, beating vigorously with a wooden spoon
Season with salt and black pepper
Place the bowl in an ice bath and add the heavy cream, mixing well
Transfer the mixture to the mold
Bake in a water bath for about 25 minutes or until firm
Drain the cooking liquid and demold
Sauce
While the pudding is baking, mix butter and flour over low heat
Add salt and black pepper, stirring well
Remove from heat and add eggs, water, curry powder, and lime zest
Beat vigorously with a wooden spoon
Return to heat and let simmer
Remove from heat and add chopped green scallion
Glaze the pudding with the sauce and serve.
