Blood Orange Pudding with Caramelized Sponge Croutons

Tip If you cool the sponge cubes at room temperature, the sugar becomes crispy and the sponge therefore really nice.

Preparation Boil the blood orange juice to just under half, add the whipped cream and let it bubble up repeatedly. Add one tablespoon of cold butter, the sugar and the beaten eggs. Preheat the oven to 120 °C.

Pour the orange cream into two small, heatproof preserving jars. Close the jars tightly and cook in a hot water bath for 40 minutes.

Cut the sponge into cubes and caramelize it with the powdered sugar in the remaining butter for one or two minutes. Keep dusting with a little powdered sugar.

Drain the crispy sponge croutons on kitchen roll and cool.

Open the lukewarm pudding at the table and place the sponge croutons on top. Dust with powdered sugar.

The right wine for dessert The recommendation of wine journalist Ingo Swoboda: “You can’t really go wrong with a fine rose champagne. But it remains a matter of taste.

To the dessert just as times a sweet Rieslaner goes and/or as counterpoint a Gewürztraminer from the Pfalz, starting from Auslese upward. The wine may be a few years old, but should have enough sweetness and a harmonious acidity. “More recipes Entrée: Roasted cauliflower salad Main course: Glazed saddle of rabbit

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