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Viennese Almond Pudding with Tea Chadeau

Whisk egg yolks with powdered sugar and lemon zest. Whisk egg whites with sugar until firm. Fold almonds, bread crumbs and egg whites into egg yolk mixture. Then add melted butter. Butter ramekins and dust with bread crumbsand fill in pudding. Bake at 180°C for 12 minutes and serve immediately. For the Chimney Fire Tea Chadeau infuse tea and boil down to 1/4. Whisk with egg yolks and sugar over a bain-marie until thick and foamy. Don’t whisk too long and watch the temperature, otherwise the egg yolk might curdle.

For 4 servings you need:

  • For the pudding:
  • 5 egg yolks
  • 50 g powdered sugar
  • Lemon zest
  • 5 egg whites
  • 50 g powdered sugar
  • 100 g ground almonds
  • 50 g bread crumbs
  • 25  g melted butter

Ingredients for the Chadeau: