Fresh cheese pudding with forest fruits 2018-03-03

Soak the sponge fingers. Whisks the fruit jam with 2 dl water and boil them together. Put the sponge-fingers this in this hot diluted jam until they soak. Line the loaf pans with aluminium or see-through foil and put the sponge-fingers onto those and spread some jam on top. Whisk the egg yolks with flour, granulated sugar and 1 dl milk until it’s free from grittiness. Boil the remaining milk and add to the cream base. Thicken it over hot steam then add the processed cheese, orange liqueur and the jam. Whip the whipping-cream until they form stiff peaks then mix the cream with powdered sugar and 20g of preparation for stiffening whipped cream. Soak the gelatine powder in 2 dl warmish water and when it’s swollen (approximately 5 minutes) warm it up slightly over hot water steam until it’s honey-thick. Mix this liquid with the whipped-cream to the cool cream. Gelatine becomes hard very quickly so the cheese cream should be poured into the lined loaf pans rapidly.  Cool it down in the fridge at 4-6 oC for at least 4 hours. You can prepare the forest fruit mix from frozen fruits but the best result comes from fresh ones. The most important point is that the fruit get very little heat treatment so their nutritional content may remain. Pour the sugar onto the fruit and mix a little. Put a bowl into boiling water and warm up these fruits a bit in that bowl for 5-10 minutes. When the sugar melts and the fruit are not crunchy any more then the stew is ready. When serving, tip the cheese pudding out of the pans and serve it with the cool fruit. Decorate with mint leaf.