Foto: arabafeliceincucina.com

Presentation
A dessert made with egg whites, cream of tartar (if used), sugar, lemon juice, salt, and optionally vanilla or almond extract, served with a sauce made from red fruits, lemon, and powdered sugar.

Ingredients

• 5 egg whites
• 1/2 teaspoon cream of tartar (optional)
• 1 tablespoon lemon juice
• 135 g granulated sugar
• A pinch of salt
• Vanilla or almond extract

For the Red Fruit Sauce

• Red fruits (to taste)
• Lemon juice
• Powdered sugar

Preparation

1. Beat the egg whites with the cream of tartar and lemon juice until frothy.
2. With the mixer running, gradually add the sugar, one tablespoon at a time.
3. Once all the sugar is incorporated, add the salt and the chosen extract, continuing to beat until you achieve a glossy, well-risen meringue.
4. Pour the mixture into a mold, brushed with seed oil, and smooth it down with a spatula to ensure the mixture fills the mold evenly.
5. Bake the dessert in a water bath in the oven (the water should come up at least two fingers high), preheated to 180°C (350°F).
6. During cooking, the dessert will rise and may spill over the sides of the mold, but once removed from the oven, it will naturally deflate.
7. The baking time is approximately 20-25 minutes to ensure it is cooked through.
8. Remove from the oven and let cool to room temperature.
9. Carefully unmold the pudding onto a serving plate.
10. Refrigerate for at least four hours.
11. For the sauce, blend the fruit, lemon juice, and powdered sugar to taste.
12. Drizzle the sauce over the pudding just before serving.

Allergens

• Red Fruits:
  • Redcurrants: Have an anti-allergic effect.
  • Raspberries: Possible cross-reaction in case of birch pollen allergy.
  • Blackberries: Very rare allergy.
  • Blueberries: Very rare allergy.
• Lemon: Intolerance to lemon or possible cross-reaction in case of grass pollen allergy.
• Almonds: Included in allergens under Regulation (EU) 1169/2011; cross-reactivity in case of Birch and Grass pollen allergies.
• Vanilla: Possible reactivity in case of sensitivity to spices.
• Egg: Listed as an allergen under Regulation (EU) 1169/2011.

Notes

• Sugar: Should be avoided in children with potentially ongoing processes (possible presence of cancer cells).
  It can be replaced with a sweetener (e.g., stevia or erythritol) or a fruit concentrate (e.g., date or quince).

Safety / Intended Use
The product is also suitable for individuals suffering from:

• Anorexia (weight loss)
• Mucositis (inflammation and lesions in the oral cavity)
• Xerostomia (dry mouth)
• Dysphagia (difficulty swallowing)

Not recommended in case of:

• Diarrhea

The product should be prepared and handled under strict hygienic conditions.