2 cups of peanut cut into small pieces
3 tablespoons of butter
1 1/2 cup of hot milk
2 sliced almonds
1/4 cup of crystallized orange peel
1/2 cup of ground almonds or hazelnuts
1/2 cup of seedless raisins
1/2 cup of sugar
zest of 1 lemon
3 eggs
Sauce:
1 cup of red wine
2 tablespoons of sugar
3 tablespoons of rosewater jelly
2 cups of peanut cut into small pieces
3 tablespoons of butter
1 1/2 cup of hot milk
2 sliced almonds
1/4 cup of crystallized orange peel
1/2 cup of ground almonds or hazelnuts
1/2 cup of seedless raisins
1/2 cup of sugar
zest of 1 lemon
3 eggs
Sauce:
1 cup of red wine
2 tablespoons of sugar
3 tablespoons of rosewater jelly
Fry the peanut pieces in butter until they're golden brown on all sides
Add the hot milk
Blanch the almonds and remove the seed parts
Cut into small pieces
Place in a bowl with crystallized orange peel, ground almonds or hazelnuts, raisins, sugar, and lemon zest
Mix well with the peanut and milk
Add the beaten egg yolks
Whisk in the beaten egg whites until stiff
Grease a 1-liter mold and fill it with the mixture
Bake in a moderate oven, preheated, for about 45 minutes
Let rest for 15 minutes before unmolding
Prepare the sauce by simmering the red wine and sugar for 2-3 minutes
Add the rosewater jelly
Serve over the pudding.
