Zubehör: Pudding mold / water bath fprm with lid, 1l
Carrot pudding
500gcarrots
4eggs
4tbspsweet cream
1pinchnutmeg
0,5tspsugar
salt
some butter and breadcrumbs for the pudding mold
Herb sauce
200gleaf spinach
200gmayonnaise
2tbsplemon juice
6tbspmilk
white pepper
Instructions
Carrot pudding
Clean and slice the carrots. Cook together with a little water, nutmeg, sugar and salt until the carrots are very soft.
Pour off the remaining cooking water. Puree everything. Let the carrots cool a bit until they are only lukewarm.
Stir in cream and egg yolk. Beat the egg whites until stiff and gently fold into the mixture.
Grease the pudding mold with a little butter and then sprinkle with breadcrumbs. This makes it easier to turn the pudding out of the mold later.
Pour the carrot mixture into the pudding mold and close with the lid. Place the mold in a pot of boiling water. Turn the temperature down a bit so that the water is only simmering gently. Leave in water bath for 45 minutes.The mold should be about 2/3 in the water.
Remove the pudding mold from the water bath and set aside with contents for 15 minutes. Then remove the lid, place a plate on top and turn everything over so that the plate is at the bottom. - The pudding is ready.
Herb sauce
Blanch the spinach leaves (or herbs according to preference) briefly in boiling water, rinse under cold water, drain and finely chop with a blender.
Add lemon juice, pepper and milk. Puree everything again. Mix the mixture evenly with the mayonnaise in a bowl.
Tipps & Hinweise
This pudding is eaten warm or cold. As a main course, as here with a herb sauce or as a side dish, e.g. with meat or fish.