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Ingredients
Le pudding de boudin noir (la veille)
- 10 - 15 g de beurre doux, pour la terrine
- 200 g de boudin noir, sans la peau et coupé en gros morceaux
- 75 g de crème liquide 30-40% m.g.
- 75 g de lait
- 2 œufs moyens (53-63 g)
- 60 g de pain de mie blanc, rassis
- 1 pincée de poivre moulu, à ajuster en fonction des goûts
- 1 pincée de quatre-épices
Trilogie de mangue (le jour même)
- 3 mangues mûres (dont 2 épluchées et en morceaux et 1 épluchée et en fines tranches)
- 20 g de vinaigre de xérès
- 60 g de sucre en poudre
- 1 pointe de couteau de ras el-hanout
- ½ étoile de badiane
- 1 c. à café de beurre clarifié (environ 10 g de beurre)
- Nutrition
- per 1 portion
- Calories
- 1430 kJ / 342 kcal
- Protein
- 8.3 g
- Carbohydrates
- 31.2 g
- Fat
- 20.7 g
- Fibre
- 2.7 g
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