Orange carrot puddings

2_17862 CARROT PUDDING with orange INGREDIENTS for 4 PEOPLE 350 g 500 g carrots, oranges, 100 g sugar, amaretti, 80 g 15 g gelatine, salt.

Wash the oranges, dry them and cut them in half; spremetene the juice and strain it through a colander, close-mesh net (you will have to obtain at least 300 ml of juice if needed spremetene other).

Check carrots, carrots with a Pocket knife, wash them, dry them and cut them into chunks.

Bring to a boil a liter of water in a pot, add a pinch of salt, plunge the pieces of carrot and cook for 30 minutes.

Drain the carrots with a slotted spoon, put them through a food mill and collect the cream in a large bowl.

Soak the gelatin sheets in a bowl of cold water.

Bring slowly to a boil orange juice in a saucepan, add the sugar and let it simmer gently for 5 minutes, stirring with a wooden spoon.

Drain the gelatin sheets, strizzateli and add them to the orange juice, stir to dissolve well, then pour the cream of carrots and stir.

Let cool and pour the mixture into 4 individual ramekins of approximately 100 ml capacity, place in the refrigerator for at least three hours.

Coarsely chop half of the macaroons.

When serving, dip the bottom of the ramekins into hot water, then sformateli by flipping them on individual plates; spolverizzateli with the chopped macaroons, decorate the top of each pudding with whole cookies and serve.