Preparation Time : 20 minutes
Cooking Time : 15 minutes + 3 hours to set the pudding in the freezer
Serving : 6-8 members
Description
I always am awe struck with the term deconstructing a dish as you have to be a genius to do so . As I know I have nothing to do with being a genius nor these high end dishes will not be appreciated in the table at home . I never attempt to do such stuff in my kitchen . But watching chef Heston Blumenthal in the telly having so much fun with his deconstructed version of food . I shock myself and made up my mind to do some thing in a small way at least . Well being inspired is important but getting to practise the inspiration is the way to do things and better your self isn’t it . Having such thoughts in mind still didn’t get the nervousness out of me . The guilt in me with the comfort zone that I created for myself was the obstacle to be broken here. I just put aside this guilt in me , cheating myself . Whiling my time away watching the telly as usual , I get to see chef Rachel Allen do an easy dessert with peaches that looked fantastic and was so very much like an egg in appearance . I hastily transcribed the recipe from the show on the telly to my stained hand written recipe note book. Gave this pudding a try when my daughter and son – in – law were home on a holiday . Every one were like ” why are you serving eggs after dinner ” ? I just smiled and asked them to taste . The first mouth full , every one had raised eye brows and loved it to bits . They sure did like the trick played on them about the deconstructing part . So my quest on taking a hand in my kitchen playing with food like chef Heston Blumenthal was done through chef Rachel Allen’s simple recipe . The inspiration drawn from one chef and accomplished through another chef . Wired but done any ways .
Ingredients
Ingredients | Quantity |
|---|---|
| Butter | 1/4 teaspoon to grease |
| Cream | 2 cups |
| Tinned peaches | 1 tin ( 500 gm ) |
| Water | 1 cup |
| Vanilla essence | few drops |
| Vegetarian gelatine | 6 tablespoons |
| Sugar | to taste |
Other things needed
Individual pudding bowls – few
Cling film
Method
- Grease all the individual pudding bowls with oil spray or butter . Line each greased pudding bowl with cling film pressing towards the bowl and leaving 1/2 inch of the cling film above the pudding bowl ( this helps to remove the cling film easily before serving the pudding ) .
- strain the tinned peaches . Reserve the syrup from the tinned peaches . place 1/2 whole pitted tinned peach cut side facing up in the bottom of the cling film lined pudding bowl .
- Add one cup of water and sugar to taste to the peach syrup . Bring to boil and dissolve the sugar . Microwave 3 tablespoons of vegetarian gelatine with 2 tablespoons of the sugar syrup for 30 seconds to dissolve and watery .
- Cool a little and add to the peach sugar syrup and mix well . Pour over the peach in the pudding bowl just enough to cover the peach .
- Place in the freezer for one hour to set . Mix cream , sugar to taste and vanilla essence together and heat in low flame to dissolve the sugar .
- Do not boil . Microwave 3 tablespoons of vegetarian gelatine with 2 tablespoons of water for 30 seconds to dissolve and watery . Cool a bit and add to the cream mixture .
- Pour this cream mixture over the set peach jelly in each individual pudding bowl to 1/2 inch thick . Place in the freezer to set for another 2 hours .
- Once set re – place in the refrigerator until to be served . Just before serving , invert the pudding over a plate , remove the pudding bowl . Peel off the cling film and serve chilled .
