Farina Pudding With Red Currant Sauce
|Milk||4 Cup (64 tbs)|
|Farina||2⁄3 Cup (10.67 tbs)|
|Egg||1 , separated|
|Red currant juice/Black currant juice||1 1⁄2 Cup (24 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Lemon rind||1 Teaspoon, cut in strips|
|Cornstarch||2 1⁄2 Tablespoon (Dissolved In 3 Tablespoons Water)|
Bring the milk to a boil.
Combine the farina, cornstarch and sugar and gradually add this mixture to the boiling milk, stirring constantly.
Continue stirring and cook 10 minutes or until thickened.
Remove from the heat and beat in the butter, vanilla and egg yolk.
Beat the egg white until stiff and gently fold it into the pudding.
Rinse a pudding mold with cold water and pour in the pudding.
Chill until set.
To prepare the sauce: place the juice, water, cinnamon stick and lemon rind in a saucepan and bring to a boil.
Cook gently for 3 minutes, then stir in the cornstarch mixture.
Cook 2 minutes and add the sugar to the sauce.
Remove and discard the lemon rind and cinnamon stick.
Unmold pudding on a platter and pour the warm sauce over.