vrijdag 22 november 2013

Almond pudding with lime syrup (Kopie)

This refreshing dessert is served with an unusual but delicious white tomato sorbet

For the white tomato sorbet
100g/3½oz liquid glucose
100g/3½oz caster sugar
500ml/20fl oz white tomato juice
For the almond pudding
200g/7oz unsalted butter, room temperature, plus extra for greasing
25g/1oz plain flour, plus extra for dusting
120g/4oz caster sugar
125g/4oz ground almonds
1 tsp baking powder
25g/1oz digestive biscuits, crumbled
3 free-range eggs

For the lime syrup
100ml/3½fl oz lime juice
50g/2oz caster sugar
1 vanilla pod, split

Preparation method
1.For the white tomato sorbet, heat the glucose, sugar and tomato juice in a small saucepan over a medium heat until the sugar has dissolved. Cook for a further 2-3 minutes, then strain and set aside to cool.

2.Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions. Once churned, transfer the sorbet to a freezer-proof container and chill in the freezer. Remove from the freezer to soften about 10 minutes before serving.

3.Preheat the oven to 140C/275F/Gas 2.

4.For the almond pudding, grease and dust 4 10cm/4in loose-bottomed tart cases twice with butter and flour.

5.Place all of the ingredients for the almond pudding into a food processor and blend until smooth. Divide the mixture among the prepared tart cases and bake for 15-20 minutes, or until the mixture starts to come away from the sides of the cases and is firm to the touch. Remove from the oven and set aside to cool.

6.For the lime syrup, gently warm the lime juice, caster sugar, vanilla pod and seeds in a small non-reactive saucepan until the sugar has dissolved. Remove and discard the vanilla pod.

7.To serve, turn the almond puddings out from the tart cases onto serving plates. Drizzle the lime syrup around and top with a scoop of white tomato sorbet.


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