Foto: ricettedellanonna.net

Presentation
A dessert made with walnuts, sugar, flour, breadcrumbs, eggs, butter, rum, salt, cream, and dark chocolate.

Ingredients
For 4 servings:

• 40 g shelled walnuts
• 40 g sugar
• 25 g all-purpose flour
• 15 g breadcrumbs
• 2 eggs
• A pinch of salt
• 1 tablespoon rum
• Butter, as needed
• 50 ml fresh liquid cream
• 50 g dark chocolate

Preparation

1. Preheat the oven to 180°C (350°F).
2. Place the walnuts and flour in a food processor and blend until finely powdered.
3. Separate the eggs and whisk the egg whites with a pinch of salt until stiff peaks form.
4. In a separate bowl, whisk the egg yolks with sugar and rum over a double boiler until the mixture is light and airy.
5. Add half of the beaten egg whites and the walnut-flour mixture to the yolk mixture. Stir gently to avoid deflating the mixture.
6. Fold in the remaining egg whites.
7. Grease 4 pudding molds and dust them with breadcrumbs.
8. Pour the mixture into the molds.
9. Place the molds in a baking dish with high sides.
10. Fill the baking dish with hot water and bake the puddings in a water bath for about 30–40 minutes. Once cooked, let them cool at room temperature.
11. Refrigerate for at least 6 hours to allow them to firm up.
12. When ready to serve, whip the cream and melt the chocolate over a double boiler.
13. Serve the puddings topped with the melted chocolate and a swirl of whipped cream.

Allergens

• Butter: milk allergens (except in clarified butter)
• Dark chocolate: check for the presence of soy lecithin
• Flour: contains gluten from cereals as per Regulation (EU) 1169/2011
• Walnuts: listed as allergens in Regulation (EU) 1169/2011
• Breadcrumbs: gluten-containing cereals as per Regulation (EU) 1169/2011
• Cream: contains lactose and milk proteins
• Rum: may contain sulfites
• Eggs: listed as allergens in Regulation (EU) 1169/2011

Notes

• Sugar: should be avoided for children with potentially active conditions (possible presence of cancer cells).
• Sugar can be replaced with a sweetener (e.g., stevia, erythritol, maple syrup, or agave syrup) or fruit concentrate (e.g., date syrup or quince concentrate).
• Rum can be used in recipes for children as the alcohol evaporates during cooking, leaving only the flavor.
• Cream can be replaced with plant-based cream.

Safety / Intended Use
This product can be used for individuals with:

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

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