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Ingredients

  • Pudding

  • 2 dl  milk

  • ½ dl  Sago potato pearls pinch of salt

  • 1 dl  whipped cream

  • 2 Tbsp  sugar

  • 1/4 tsp  vanilla sugar

  • ½ tsp  gelatin

  • 1 Tbsp  lemon juice

  • Apple Compote

  • 1  apple

  • 20 g  butter

  • 2 Tbsp.  sugar

  • 1 tsp  lemon juice

  •   pinch of cinnamon

Pudding

4 Portions
desserts, gluten free

Preparation

Pudding

1. Bring the milk to a boil and add the pearls by slowly sprinkling them and stirring at the same time.
2. Simmer for 8 minutes while stirring constantly.
3. Season with salt. Let the porridge cool completely.
4. Whip the cream.
5. Break the texture of the cooled porridge by mixing it and add sugar and vanilla sugar.
6. Mix gelatin and lemon juice, let it swell for a while.
7. Microwave the gelatin for 30 seconds.
8. Mix whipped cream with porridge.
9. Finally trickle the gelatin mixture into the porridge while stirring.
10. Spoon the pudding into dessert bowls.
11. Let the pudding cool at least 4 hours in refrigerator.

 

Apple compote

1. Cut the apple in small cubes.
2. Melt the butter in a pan.
3. Add sugar, cinnamon, lemon juice and apples in a pan.
4. Heat it until the apples become little softer.
5. Let cool completely and serve on top of the pudding.

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