Maraschino Bavarian pudding

250ml milk

250ml fresh cream

200g caster sugar

100g almond powder

6 egg yolks

20g gelatine sheets

1 spoonful maraschino

1 sachet of vanillin

chopped almonds

1. Soften the gelatine in cold water. Whip the yolks in the saucepan with 150g of sugar until frothy. Add the almond powder and mix. Drizzle the milk in, while stirring, and cook the mixture over a low heat for 5-6 mins, until it thickens.

2. Turn off the heat, squeeze and drain the gelatine, add it to the mixture along with vanillin and maraschino. Mix and let it cool.

3. Whip the cream with the remaining sugar, fold into the almond compound and pour into a pudding mould of 1l capacity, moistened with cold water. Let it firm up in the fridge for at least 6 h. To serve, dip the mould in hot water for a few seconds and turn out the Bavarian pudding. Decorate the top with some chopped almonds, if you like.

Recipe of Sale&Pepe