Ingredients:
250g curd
50g butter
50 g of sugar
3 egg yolks
lemon peel
lemon juice
snow from 3 whites
70 g of breadcrumbs
butter and breadcrumbs to form
raspberry juice
currant compote
Procedure:
Butter with sugar and egg yolks, add chopped curd, lemon peel and juice, and mix it with sliced breadcrumbs and well-sown snow. Fill in the erased mold with a crumb and cook for 30 to 35 minutes in a water bath. Pour the cooked pudding and pour the raspberry juice and adorn the currant compote.
