The real old-fashioned Chipolata pudding from the past.
Ingredients:
5 eggs (1 whole egg and 4 egg yolks)
75 g sugar (divided into 50 and 25 g)
6 leaves of gelatin
2 tbsp rum flavoring (Dr. Oetker)
500 ml whipped cream
1 container of bigarreaux (100 gr)
100 g white raisins
Preparation:
Crack 1 egg into a heatproof dish/bowl. Split the other 4, you only use the yolks and add them to the whole egg in the shell. Also add 50 g of the sugar.
In the meantime, soak the gelatin leaves in cold water.
Place the bowl over a pan of boiling water over low heat. You are going to heat the eggs “au bain-marie” while you are also going to beat the eggs immediately with a whisk. Beat until it is a light yellow cream. This takes 4 to 5 minutes.
Remove the bowl from the heat and place it in a bowl of cold water. Continue beating until the temperature has dropped to room temperature.
Bring 50 ml of water to the boil in a saucepan. Take it off the heat as soon as the water boils. Add the 2 tbsp rum flavoring. Squeeze out the gelatin leaves and add them too. Stir well until the gelatin has completely dissolved.
Add the gelatin water, little by little, to the egg cream while whisking with a whisk. Make sure it is properly absorbed.
In another bowl, beat the whipped cream with 25 g of sugar until stiff. Add 6 tbsp of the egg cream to the whipped cream and fold it in carefully (make family). Then also fold the rest of the egg cream into the whipped cream.
Cut the bigarreaux into small pieces and fold this into the mixture little by little. If you try to fold everything in at once, it will not distribute properly because it will stick together. Also add the raisins and fold in carefully.
Rinse your pudding mold with cold water. Do not dry, just shake out water. Fill your mold with the pudding. Cover well otherwise you will get a skin.
Place this in the refrigerator for at least 6 hours, but preferably overnight, to set. If you are really in a hurry, you can also put it in the freezer. Just be careful that it is not frozen when you want to serve it.
Place a bowl on the pudding mold and turn it over together so that the pudding comes out of the mold.
Don’t you have a pudding mold that can open on both sides? No problem, if it doesn’t come out you can dip it in hot water until the pudding has melted slightly and it will slide out of the mould.
Enjoy your meal.
