Sponge Finger and Pear Pudding

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Sponge Finger and Pear Pudding
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Health Score:
4,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 50 min.
Ready in
Calories:
160
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie160 kcal(8 %)
Protein4.04 g(4 %)
Fat6.82 g(6 %)
Carbohydrates18.36 g(12 %)
Sugar added7.54 g(30 %)
Roughage0.69 g(2 %)
Vitamin A76.17 mg(9,521 %)
Vitamin D0.42 μg(2 %)
Vitamin E0.31 mg(3 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.12 mg(11 %)
Niacin0.86 mg(7 %)
Vitamin B₆0.05 mg(4 %)
Folate13.21 μg(4 %)
Pantothenic acid0.36 mg(6 %)
Biotin2.06 μg(5 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C1.25 mg(1 %)
Potassium72.51 mg(2 %)
Calcium37.55 mg(4 %)
Magnesium6.49 mg(2 %)
Iron0.63 mg(4 %)
Iodine9.72 μg(5 %)
Zinc0.34 mg(4 %)
Saturated fatty acids3.66 g
Cholesterol81.62 mg

Ingredients

for
1
Ingredients
20 Ladyfinger
5 sheets gelatin
4 egg yolks
¼ cup sugar
1 cup milk
cup Pear brandy
1 Vanilla bean (split lengthways)
1 cup cream
For the pears
1 cup dry white wine
1 Vanilla bean (split)
½ cup sugar
2 Pear (peeled, cored and cut into wedges)
How healthy are the main ingredients?
sugarsugarPear

Preparation steps

1.
Line the pudding basin with cling film and arrange sponge fingers vertically around the edge.
2.
Soak the gelatine in a bowl of cold water. Put the egg yolks and sugar in a mixing bowl and add the milk, brandy and vanilla pod. Whisk over a pan of hot water until the mixture begins to thicken. Take off the heat and continue whisking for a short while. Remove the vanilla pod. Squeeze the excess moisture out of the gelatine and stir into the mixture until it dissolves.
3.
Whip the cream with a hand mixer until stiff. Stir the custard over a bowl of cold water until it begins to set. Remove from the cold water and tip the whipped cream onto the custard. Carefully fold into the custard using a dough scraper. Tip into the basin and top with the remaining sponge fingers. Chill for at least 4 hours.
4.
Bring the wine to the boil with the vanilla pod, sugar and 200 ml water. Add the pear wedges, bring to the boil, take off the heat and leave to cool.
5.
Turn the charlotte out of the basin onto a serving plate. Top with the drained pear wedges. Serve tied with a raffia ribbon if desired.