¼ litre of whole milk
4 eggs ( only the whites)
120gm of white sugar
120gm of corn flour
4 sheets of gelatine
500gr of cream
200gr of marrons glaces ( glazed chestnuts)
A little Extra Virgin Olive Oil
Heat up the milk and remove from the stove just before it boils.
Place the egg whites and the sugar in a bowl and beat until the egg whites are stiff.
Mix in the corn flour using a wooden spoon and then start slowly adding the hot milk mixing all the time.
Zia Mirella suggests boiling up a saucepan of water larger than the bowl, and place the bowl on the saucepan
Continue mixing on a low heat until you can see the mixture clinging to the wooden spoon.
Remove from the stove.
In the meantime soak the gelatine sheets in cold water until they soften .
Squeeze out the excess water and add the sheets to the mixture mixing all the time.
Allow to cool.
Beat up the cream .
Cut the Marrons Glacés into smaller pieces keeping a few for decoration.
When the mixture has cooled add in the cream and the pieces of Marrons Glacés.
Rub some oil on all sides of a baking dish.
Pour in the mixture and allow to stand in your fridge at least 2 hours.
When you are ready to serve , place the baking dish in boiling water for a few seconds and then turn it up-side-down onto a platter.
Mirella says that if you put the platter in boiling water for a few seconds the firm pudding slides out easily.
Decorate with the whole Marrons Glacés and return to the fridge until you are ready to serve.
It is also one of Mirella’s recipes that you should prepare beforehand and only slide the pudding out of its dish just before your guests come.
This desert always impresses people very much and is delicious.