Floral Citrus Pudding Cake
ready in 3 h. 40 min.
Line the edge of four baking rings (approx. 10 cm high, 7 cm diameter) with baking paper and place on a baking tray line with grease-proof paper.
Place the butter and the grated orange zest in a pot and melt. Stir in the cornflakes and transfer to the four baking rings. Smooth evenly and chill.
Soften the gelatine in cold water. Mix together the orange peel with the juice, lavender and the vanilla sugar and heat gently. Set aside and leave to steep for around 10 min. Sieve and transfer to a bain-marie and beat in the egg yolk.
Wring out the gelatine and remove from the mixture from the heat. Stir in the gelatine. Transfer to a cold bain-marie and stir until the creme begins to gel. Fold in the cream, transfer to the rings on top of the bases and chill for at least 3 hours.
To serve, remove form the rings and take off the paper. Serve garnished with lavender flowers.