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Recipe Name: Tuscan Pudding Served With Strawberries And Warm Cointrea 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 vanilla
sugar. Mix together the ingredients for the pudding i.e. cheese,
almonds, mixed peel, sugar, sultanas and egg yolks, and turn into the
prepared mould. Bake at approximately 325°f / 160°c for 30 minutes
or until firm to the touch. Cool slightly and then turn out. Syrup 5.
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 with strawberries and spoon over a little
more of the syrup. 9. Serve with extra whipped cream and the remaining
syrup Converted by MC_Buster. NOTES : Chef:Greg Robinson Converted
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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