Mix the egg yolks with butter, salt and sugar until thick and creamy. Add semolina, curd, candied orange peel or alternatively candied lemon peel and lemon skin. Fold in the stiffly beaten snow. Season the pudding mixture and pour into a well greased pudding mold sprinkled with breadcrumbs. Close the mold properly and cook the pudding for about an hour in a water bath on the stove. Cut out the lid. Allow the steam to escape briefly, turn out the pudding, sprinkle with almond kernels and fruit. A compote can be served with it.
Sylvia Mancini
Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!
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