Pudding orange-pamplemousse et creme au jasmin

 




  • 4 small buns
  • 3 oranges
  • 2 grapefruits
  • 2 eggs
  • 60 g (0,132 lbs) caster sugar
  • 1 C. at s. shave cornstarch
  • 15 cl (5,07 oz) of milk
  • 10 cl (3,38 oz) liquid fresh cream

Jasmine cream
  • 4 tbsp. at s. cottage cheese at 40% M.F.
  • 2 tbsp. at s. heavy cream
  • A few drops of jasmine essence
  • 5 c. at s. powdered sugar

In a salad bowl, mix the fromage blanc, heavy cream, sugar and
the essence of jasmine. Beat this mixture for a few minutes to aerate it. To book.
Peel the oranges and grapefruits “quickly”. Cut them into pieces, collect
the juice and keep it.
Cut the small buns into slices about 1 cm thick and the size
the diameter of the glasses.
In a bowl, beat the eggs and sugar. Then add the cornflour, the cream
liquid and milk.
In each verrine, arrange alternately the jasmine cream, a slice of
brioche and a layer of citrus, then drizzle with a little juice. Repeat the operation.
Fill the verrines up to 3/4 and finish by pouring the egg cream in 2
times, so that it penetrates to the bottom.
Place the verrines in a gratin dish halfway filled with water and cook at
150°C (th. 5) for about 20 minutes. Let cool.
Cover with jasmine cream or serve it as an accompaniment in a
cup.
Taste well chilled.


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