Pudding chomeur revisited

CHOMEUR PUDDING REVISITED

Portions : 4 to 6 - Preparation : 15 minutes - Cooking : 20 minutes

Ingredients

Genoa bread

• 8 eggs
• 10 ml (2 teaspoons) lemon juice
• 250 g (1 cup) sugar
• 225 gr (8 oz) almond powder
• 170 gr (6 oz) potato starch
• 1 pinch salt
• 1/2 vanilla pod, split lengthwise
• 55 gr (2 oz) Amaretto
• 170 gr (6 oz) butter, melted

Maple cream

• 250 ml (1 cup) 35% cream
• 250 ml (1 cup) maple syrup
• ½ vanilla bean
• ¼ tonka bean

Blueberries

• 250 g (9 oz) blueberries
• 45 ml (3 tablespoons) sugar
• 3 pinches lavender

Garnish

• Vanilla ice cream
• Shredded coconut
• Maple syrup

Preparation

Genoa bread

1. Preheat oven, rack in center, to 180°C (350°F).
2. Separate whites and yolks for 3 eggs.
3. In a bowl, whisk together the 3 egg whites and lemon juice until stiff. Before stiffening, add 2 tbsp. sugar.
4. In a bowl, beat whole eggs and 3 egg yolks, then add remaining sugar until creamy and fluffy (whiten eggs).
5. Stir the almond powder and potato starch into the beaten eggs, adding a pinch of salt, the inside of the 1/2 vanilla pod, the Amaretto and the melted butter.
6. Using a spatula, fold in the stiffly beaten egg whites, lifting the dough to obtain a light cream.
7. Pour the mixture onto a baking sheet lined with parchment paper or a silicone mat.
8. Bake for around 20 minutes, until the cake has risen. Check doneness by inserting the tip of a knife into the center of the cake. The cake is done when the tip comes out dry. Leave to cool. Using a cookie cutter, cut out rounds or squares. Set aside

Maple cream

1. Bring cream, maple syrup and vanilla to the boil in a saucepan.
2. Grate the equivalent of 2 pinches of Tonka bean into the mixture and, over medium heat, reduce slightly to the consistency of syrup. Set aside warm.

Blueberries

In a hot, fat-free frying pan, sauté the blueberries, sugar and 2-3 pinches of lavender for a few minutes. Set aside warm.

Dressing

1. Place a piece of Genoa bread on each plate, cover with maple cream and scatter with blueberries.
2. Add a quenelle of vanilla ice cream on top, the equivalent of a pinch of Tonka bean and a pinch of grated coconut.
3. Just before serving, drizzle with maple syrup.