Kecskemét Apricot Pudding (Kecskeméti barackpuding)

Kecskemét Apricot Pudding (Kecskeméti barackpuding)
Ingredients: serves 8
Gelatin: Juice from 1 qt/lt jar of apricot compote (about 14 oz/4 dl), 7 oz/2 dl water, 4 tablespoon granulated sugar, 1 oz/3 dkg powdered gelatin, 1 oz/1/3 dl apricot schnapps preferably from Kecskemét
Filling: 8 compote apricot halves, 8 blanched almonds, 21 oz/6 dl milk, 4 egg yolks, 5-6 tablespoon granulated sugar, 3 tablespoon all-purpose flour (non-instant vanilla pudding mix), 3/4 oz/2 dkg powdered gelatin, 21 oz/6 dl whipping cream
To serve: 1 small jar apricot jam (10 1/2 oz/30 dkg), 1 oz/1/3 dl apricot schnapps

To make the gelatin, bring to boil the juice from the apricot compote, water, sugar, and gelatin until the latter dissolves completely, 2-3 minutes. When lukewarm, flavor with the schnapps, and coat the inside of eight individual ramekin cups with it, each about 7 oz/2 dl. This is accomplished by placing the
ramekins into ice water, pouring in the lukewarm gelatin, and after a few seconds, pouring it out. By doing so, about 1/16”/2 mm thick gelatin layer sticks to the sides. Refrigerate so it can jell. Next, place a half an apricot on the bottom of each ramekin, put an almond in the center of each
cavity, round side down, so that it looks attractive when turning it upside down to serve it. Bring to boil 17 1/2 oz/5 dl milk. Combine the remaining egg yolks, sugar, flour and gelatin. Add to the scalding milk, and stir 2-3 minutes as it simmers, until it becomes a thick cream. Whip the cream stiff and fold into the lukewarm, but not yet jelled, milky cream. Pour into the ramekins, and keep refrigerated until ready to serve. Next, set the ramekins into hot water for a few seconds and slide its contents onto a plate. Pour apricot jam diluted with apricot schnapps around it.

Words of Wisdom
The most difficult step in this recipe is coating the inside of the ramekins with the melted gelatin. Putting them in the freezer is a difficult process, however, there is a simpler solution: place the ramekins in the freezer for 15-20 minutes, so that
when pouring the lukewarm gelatin into them, the required 1/16”/1-2 mm coating adheres to the sides in a few moments. Put them in the refrigerator until ready to fill. This dessert may also be prepared by dicing the apricots, cutting the almonds in half, and sprinkling them into a long narrow baking pan. Pour the gelatin liquid over them, let it jell, and spread the whipped cream filling on top. Allow it to set, turn out onto a cutting board, and serve sliced.

Preparation time: 1 hour 15 minutes + hardening and setting
Calories per serving: 637
Skill: Not easy to prepare