Farina Pudding With Red Currant Sauce Recipe
Farina Pudding With Red Currant Sauce is a delicious mouth-watering dessert recipe. Try this amazingly irresistible Farina Pudding With Red Currant Sauce; I bet you will get a lot of compliments for this one!
Ingredients
| Milk | 4 Cup (16 tbs) (For the pudding:) | |
| Farina | 2/3 Cup (16 tbs) (For the pudding:) | |
| Cornstarch | 2 Tablespoon (For the pudding:) | |
| Sugar | 4 Tablespoon (For the pudding:) | |
| Butter | 1 Tablespoon (For the pudding:) | |
| Vanilla | 1 Teaspoon (For the pudding:) | |
| Egg | 1 , separated (For the pudding:) | |
| 1 1/2 cups red currant juice or black currant juice | ||
| Water | 3/4 Cup (16 tbs) (For the sauce:) | |
| Cinnamon stick | 1 (For the sauce:) | |
| Rind of 1 lemon, cut into strips | ||
| 2 1/2 tablespoons cornstarch dissolved in 3 tablespoons water | ||
| Sugar | 6 Tablespoon (For the sauce:) | |
Directions
Bring the milk to a boil.
Combine the farina, cornstarch and sugar and gradually add this mixture to the boiling milk, stirring constantly.
Continue stirring and cook 10 minutes or until thickened.
Remove from the heat and beat in the butter, vanilla and egg yolk.
Beat the egg white until stiff and gently fold it into the pudding.
Rinse a pudding mold with cold water and pour in the pudding.
Chill until set.
To prepare the sauce: place the juice, water, cinnamon stick and lemon rind in a saucepan and bring to a boil.
Cook gently for 3 minutes, then stir in the cornstarch mixture.
Cook 2 minutes and add the sugar to the sauce.
Remove and discard the lemon rind and cinnamon stick.
Unmold pudding on a platter and pour the warm sauce over.
Combine the farina, cornstarch and sugar and gradually add this mixture to the boiling milk, stirring constantly.
Continue stirring and cook 10 minutes or until thickened.
Remove from the heat and beat in the butter, vanilla and egg yolk.
Beat the egg white until stiff and gently fold it into the pudding.
Rinse a pudding mold with cold water and pour in the pudding.
Chill until set.
To prepare the sauce: place the juice, water, cinnamon stick and lemon rind in a saucepan and bring to a boil.
Cook gently for 3 minutes, then stir in the cornstarch mixture.
Cook 2 minutes and add the sugar to the sauce.
Remove and discard the lemon rind and cinnamon stick.
Unmold pudding on a platter and pour the warm sauce over.
Chef
