Pudding Mousseline (Mousseline Pudding)

Ingredients

• 125 grammes butter
• 125 grammes caster sugar
• 10 egg yolks
• 7 egg whites
• butter for the mould
• light Sabayon

Instructions

1. Work 125 grammes of butter to a pomade with 125 grammes of caster sugar.
2. Add 10 egg yolks one by one, working the mixture.
3. Take the mixture over a gentle fire until it coats the spoon.
4. Work in at once 7 egg whites beaten to a very firm snow.
5. Pour into a buttered tall border mould, filling it only halfway because the mixture develops in cooking.
6. Poach in a bain-marie for about 30 minutes.
7. Let the pudding rest 10 minutes before turning it out.
8. Serve with a light Sabayon, or a fruit sauce.