MERINGUE-TOPPED CITRUS RISONI PUDDING 

INGREDIENTS

• 2/3 cup risoni pasta 

• 1 1/2 cups milk 

• 1 teaspoon grated lemon rind 

• 1 teaspoon grated orange rind 

• 1/4 cup finely chopped glace apricots 

• 1/2 cup sour cream 

• 4 egg yolks 

• 1/4 cup cornflour 

• 1/2 cup castor sugar 

• 1/4 cup lemon juice 

• 1/4 cup orange juice 

• 1 cup milk, extra 

MERINGUE TOPPING 

• 4 egg whites 

• 1 cup castor sugar 

• 2 tablespoons slivered almonds, toasted 

• 1 tablespoon currants 

MERINGUE-TOPPED CITRUS RISONI PUDDING METHOD:

Combine pasta, milk, and rinds in the pan, and stir until boiling. Simmer, covered, for about 10 minutes or until pasta is tender and mixture is thick; stir several times during cooking. 

Remove from heat, stir in apricots and sour cream; cool. Beat egg yolks, cornflour, and sugar to a paste in a pan, stir in juices and extra milk stir mixture over heat until custard boils and thickens. Stir custard into pasta mixture. Spread mixture over the base of a deep ovenproof dish ( 4 cup capacity ).

Just before serving, spread the custard mixture with topping. Bake in a moderate oven for about 5 minutes or until the topping is lightly browned. 

Meringue Topping: Beat egg whites in a small bowl with an electric mixer until soft peaks form, gradually add sugar, beating until dissolved between each addition. Fold in almonds and currants. 

Serves 6. 

Note: Recipe can be prepared a day ahead 

Storage: Covered, in the refrigerator. 

Freeze: Not suitable. 

Microwave: Not suitable. 

Also Read: FETTUCINE WITH APPLE BUTTERSCOTCH SAUCE