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La Becasse Hazelnut Pudding

1/2 lb. butter
2/3 C. confectioners' sugar
6 eggs, separated
1 oz. brandy
1/2 C. granulated sugar
6 oz. toasted ground hazelnuts
1 1/4 C. dry breadcrumbs
dash of salt

Butter 10 6-ounce ramekins. Cream butter with confectioners' sugar. Beat in egg yolks one at a time. Beat in brandy. In a separate bowl, beat egg whites until foamy. Gradually beat in granulated sugar.

Fold toasted nuts, bread crumbs, and salt into the creamed butter mixture. Add one third of the egg whites; continue folding. Fold in remaining egg whites.

Turn mixture into ramekins and cover each ramekin with aluminum foil. Place in bain-marie. Bake in 350�F. oven 35 to 40 minutes or until puddings are firm.

To serve, turn warm pudding out of ramekin onto plate. Sprinkle with confectioners' sugar. Garnish with cr�me anglaise, fresh strawberries, and lingonberry jam.

Yield: 10 servings
 

    
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