Zutaten für Citrus Apricot Puff Pudding
- Puff Pastry
- Dried Apricot
- Orange, Zest Of
- Marsala Wine
- 2 tablespoons all-purpose flour
- Apricot Preserves
- Lemon, Zest Of
- Lemon Juice
- Orange Juice
- 4 large egg yolks
- 6 ounces white chocolate, finely chopped
- 1/2 cup full-fat coconut milk
- 1 tablespoon Grand Marnier
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Zubereitung von Citrus Apricot Puff Pudding
- **Prepare the Apricot Cream Filling:** In a double boiler, whisk together 1/4 cup Marsala wine and 2 tablespoons all-purpose flour until smooth.
- Add 1 cup apricot jam, the zest of 1 orange, and 2 tablespoons of orange juice. Cook, whisking constantly, until thickened.
- Temper the egg yolks: Gradually whisk 3 tablespoons of the hot apricot mixture into 4 large egg yolks. Pour the tempered yolks back into the double boiler and continue whisking until thick and coating the whisk.
- Remove from heat and transfer the apricot cream to a separate bowl. Set aside to cool slightly.
- **Make the White Chocolate Ganache:** In the top of a double boiler, gently heat 1/2 cup full-fat coconut milk and 1 tablespoon Grand Marnier until just simmering.
- Place 6 ounces of finely chopped white chocolate in a heatproof bowl. Pour the warm coconut milk mixture over the chocolate; let sit for a few minutes, then stir until smooth and melted.
- Set aside to cool slightly.
- **Assemble the Puff Pudding:** Preheat oven to 375°F (190°C). Grease an 8x8 inch baking pan or a standard loaf pan with cooking spray and line with parchment paper.
- Gently roll out 1 package (14.1 oz) of puff pastry sheets to slightly larger than your baking pan.
- Place one sheet of pastry in the bottom of the pan. Spread 2-3 tablespoons of the apricot cream filling almost to the edges.
- In a bowl, combine 1 cup diced fresh apricots and the zest of 1/2 an orange.
- Spread the apricot and zest mixture over the cream filling. Top with another sheet of puff pastry.
- Repeat layers: pastry, cream, fruit mixture, ending with a sheet of pastry.
- Spread the remaining apricot cream over the top layer of pastry.
- Bake for 30-40 minutes, or until the pastry is puffed and golden brown, and the cream is smooth and shiny.
- Remove from oven and let cool slightly. Drizzle the white chocolate ganache over the pudding. Garnish with remaining apricot and orange zest mixture and crumbled white chocolate.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
82g
Fat
50g
Carbs
19g
