Malakoff in Glass

Whisk one third of the milk with the starch, sugar and yolks and set aside.

The yolk provides a good binding and makes the pudding particularly creamy.

Cut the vanilla beans lengthwise and scrape out the pulp. Slowly heat the vanilla pulp and vanilla beans together with the milk.

Stir the yolk-starch mixture into the boiling milk and simmer until the mixture has thickened into a pudding.

While still hot, stir in the ground almonds and Cointreau and cover the pudding directly on top with plastic wrap.

Then let the pudding cool to room temperature.

Blend the Guma Pâtisserie Cream for 3 minutes until creamy (and not too firm).

Mix the pudding again and then blend it with Guma by hand.

Now prepare 6 – 8 suitable glasses and the biscotti, and in a bowl mix the milk and Cointreau.

Now fill the glasses as follows: Put some cream on the bottom of the glass, break (or cut) the biscotti into suitably sized pieces and dip them into the milk mixture.

Line the glass with the dipped biscuits and cover them with cream.

Fill the glass in this way, finishing with guma.

It is ideal to chill the Malakoff well like a tiramisu – at least 3 hours.

Garnish with fresh fruit and a sponge cake and enjoy.

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