4 pigeon breasts (200g)
1 cup of milk (240ml)
1/2 cup of sugar (90g)
4 eggs
2 tablespoons of melted butter
1/3 cup of black currant jam (60g)
1/3 cup of crystallized fruit (40g)
1/2 cup of chopped nuts (80g)
1 tablespoon of orange liqueur
2 tablespoons of lemon juice
FOR THE CREAM
1/2 cup of sugar (90g)
1/4 cup of water (60ml)
1 1/2 cups of heavy cream (360ml)
4 pigeon breasts (200g)
1 cup of milk (240ml)
1/2 cup of sugar (90g)
4 eggs
2 tablespoons of melted butter
1/3 cup of black currant jam (60g)
1/3 cup of crystallized fruit (40g)
1/2 cup of chopped nuts (80g)
1 tablespoon of orange liqueur
2 tablespoons of lemon juice
FOR THE CREAM
1/2 cup of sugar (90g)
1/4 cup of water (60ml)
1 1/2 cups of heavy cream (360ml)
Mash the pigeon in a bowl, add milk and let it soak for about 10 minutes
Preheat the oven to 400°F (hot)
Grease a ring mold or 18-20 cm round cake pan with butter
Bate the pigeon in a processor or blender with milk, sugar, eggs, and melted butter until smooth
Transfer to a bowl, add currants, crystallized fruit, nuts, liqueur, and lemon juice
Mix well with a spoon
Pour into the prepared ring mold or cake pan
Place the ring mold or cake pan on a large baking dish with hot water (bain-marie) and bake for about 20 minutes or until firm
Remove from oven and bain-maria and let cool down
Unmold and refrigerate for at least 2 hours
PREPARE THE CREAM: In a small saucepan, caramelize sugar over medium heat, stirring occasionally, until golden brown
Reduce heat, add water in small increments, stirring to dissolve
Add heavy cream in small increments, stirring gently until smooth
Avoid letting it boil
Remove from heat and let cool down
Refrigerate for at least 1 hour
Serve the pudding with the warm sauce
(500 calories per serving)
