Pudding soufflé Denise (Almond Soufflé Pudding Denise)

Ingredients

• 123 grammes fresh almonds
• water
• 100 grammes flour
• 100 grammes cream of rice
• 150 grammes sugar
• 100 grammes butter
• a little salt
• 300 grammes fresh butter
• 8 egg yolks
• 50 grammes almonds
• 1 spoonful kirsch
• maraschino
• 5 egg whites
• icing sugar (for the pudding-dish method)
• butter and flour for the mould
• génoise or biscuit à la cuiller
• Apricot sauce made with almond milk

Instructions

1. Pound 123 grammes of peeled, well-washed fresh almonds finely, adding a few drops of fresh water from time to time.
2. When the almonds are a fine paste, add enough water to obtain half a litre of almond milk, and pass it through muslin, twisting lightly to express the milk.
3. Mix 100 grammes of flour and 100 grammes of cream of rice in a pan and slake them with the almond milk, avoiding lumps.
4. Pass the mixture through the chinois and add 150 grammes of sugar, 100 grammes of melted butter and a little salt.
5. Set on the fire, boil while stirring, then work vigorously with the spatula until it is a thick paste that comes cleanly away from the spatula.
6. Pour into a terrine and add, little by little, 300 grammes of fresh butter.
7. Add 8 egg yolks; 50 grammes of almonds pounded finely with a spoonful of kirsch; as much maraschino; and 5 egg whites beaten to a very firm snow.
8. Cook in a bain-marie in one of three ways: in a buttered pudding dish; in a low-sided charlotte mould, buttered and floured; or in a dome mould not too tall, buttered and lined with rounds 2 centimètres across cut from génoise or from biscuit à la cuiller a small centimetre thick.
9. If cooked in the pudding dish, dust the surface with icing sugar on taking it from the bath and criss-cross it with a red-hot iron.
10. If cooked in either mould, coat the pudding with Apricot sauce made with almond milk and serve a sauceboat of the same sauce separately.