Pot De Krem with Mascarpone and Ricotta

Have you tried this delicious recipe with red wine?

Mix the eggs, mascarpone, ricotta, egg yolks, grated lemon zest, vanilla pulp, 70 g sugar and amaretto. Pour the mixture into 4 ovenproof dishes (175 ml each). 2.

Place the ramekins in a large ovenproof dish (or roaster). Fill the mold with boiling hot water and place in the heated oven on the 2nd rack from the bottom.

Cook the pudding at 140 degrees for 40 minutes (gas 1, convection oven not recommended). Remove the pudding pans, cool and then put to cool for 4 hours.

Rinse, halve and pit the plums. Cut flesh in half and place in a large enough bowl.

Caramelize remaining sugar in a saucepan until light brown. Add peppercornsand cinnamon and extinguish on the spot with red wine. Make caramel! until completely dissolved. Whisk maizena (cornstarch) in cold water until smooth. Lightly thicken the boiling caramel with the maizena (cornstarch) and pour over the plums. Let the plums stand at room temperature until serving.

Roast the almond kernels in a frying pan without fat until light brown shortly before serving. Dip the ramekins in hot water, loosen the pudding from the edge of the mold with a kitchen knife, turn out of the ramekins onto plates, arrange with the plums and garnish with almond kernels.

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