For 8 servings
3 egg yolks; 125 g sugar; 1/4 litre milk (125 g); 8 g sheets of gelatine; 4 dl whipped cream
Soften the sheet gelatine in cold water for 10/15 minutes.
Bring the milk to boil, remove from the heat and add the egg yolks beaten together with the sugar.
Stir in well.
Put the pan back over a low heat and add the squeezed gelatine while stirring all the time.
Remove from the heat and leave to cool.
Add the whipped cream, gently folding it in from the bottom upwards; add the fruit mostarda cut into very small pieces.
Decorate the interior of a pudding mould with different coloured pieces of mostarda.
Fill the mould and leave in the fridge for 4 hours to set.
Turn out and serve, accompanying it at will with the mostarda.
LUIGI LAZZARIS & FIGLIO s.r.l.
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