It's from De Banketbakker cookbook, republished with the permission of the publisher. While I've converted the recipe to US measurements (as closely as possible), this is a precision recipe, and you'll get the best results using a kitchen scale and the original European measurements (in brackets).
Yield: Serves 10.
- 1 egg
- 4 egg yolks
- 1/2 cup sugar (100 g)
- 5 leaves sheet gelatin (10 g)
- 1/3 cup water (80 g)
- 1 tbsp rum (15 g)
- 5 tsp Maraschino liqueur (25 g)
- 2 1/4 cup whipping cream (500 g)
- 2 cups chopped fresh fruit (350 g) (don't use pineapple or kiwi)
- 1/4 cup chopped bitterkoekjes (or amaretti biscuits),(40 g)
- Fresh fruit to garnish
- Optional: More whipped cream
- Special equipment:
- Double boiler
- pudding mold
Soak the sheet gelatin in cold water. Gently warm it in a small saucepan over a low heat until the gelatin has dissolved and add to the egg mixture. Add the maraschino and rum and mix. Allow to cool.
Now beat the cream with the rest of the sugar until it holds soft peaks. Fold the cream through the cooled egg mixture.
Add the fruit and bitterkoekjes (or amaretti biscuits) to the mixture and spoon into a wet pudding mold.
Allow the pudding to rest in the fridge for 1 day. This allows the flavors to mix and deepen.
To turn the pudding out, briefly immerse the mold in hot water, cover with the serving platter and then flip both the plate and the mold. Remove the mold. Decorate the dessert with fresh fruit and more whipped cream, if desired.