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Recipe Name: Tuscan Pudding Served With Strawberries And Warm Cointreau Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

375 Gram(s) Sieved Ricotta Cheese
65 Gram(s) Ground almonds
45 Gram(s) Candied mixed peel
125 Gram(s) Caster sugar
65 Gram(s) Sultanas
4 Egg yolks
Vanilla Sugar to Sprinkle
Grated rind of a lemon
125 Gram(s) Granulated Sugar
225 Water
1 Dash(s) Cointreau
Lightly butter a small savarin mould and sprinkle it with vanillasugar.
Mix together the ingredients for the pudding i.e. cheese, almonds,mixed
peel, sugar, sultanas and egg yolks, and turn into the preparedmould.
Bake at approximately 325°f / 160°c for 30 minutes or until firm
tothe touch. Cool slightly and then turn out.Syrup5. Dissolve the
sugar in the water over a gentle heat.6. When completely dissolved boil
the syrup for 3 - 4 minutes.7. Remove from the heat and add cointreau
to taste.8. Spoon some of the syrup over the warm pudding. Fill the
centre withstrawberries and spoon over a little more of the syrup.9.
Serve with extra whipped cream and the remaining syrupConverted by
MC_Buster.NOTES : Chef:Greg RobinsonConverted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 378
Calories From Fat: 116
Total Fat: 13.6g
Cholesterol: 180.1mg
Sodium: 11mg
Potassium: 461.6mg
Carbohydrates: 61.8g
Fiber: 5.9g
Sugar: 42.4g
Protein: 7.5g

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