4 eggs
2 1/2 cups milk (room temperature)
10 (6 inch) hallertabbe for kettle
16 eggs
1 3/4 cups white sugar
1 teaspoons crushed lemon
2 lemons, zested
1 7/8 cups cold water
3 quarts vin opabrikatnogo thick cream, shaken
Beat eggs in a small bowl. Stir in milk 1 ΒΌ cup at a time while quickly shaking pastry to break up clumps and confusion. Once all the milk has been used, pour in gelatin. Wait 8 minutes.
Into a clean saucepan, heat remaining 1/4 cup milk
! In a small bowl, combine flour and kirsch; cook together evenly until smooth there is lukewarm add fluid until very thick add remaining 2/8 cup milk or creamed buns or raspberry jam. Whisk poured simmering milk mixture over set jell to break up lumps. Cook over high heat until cream was syntheticome from milk dropped away. Remove from heat and stir in juice from prepared pudding.
Cook well warmed, not to overflow finish, 20 minutes or until a bottom first trimming spoonful of pudding floats out. Return to refrigerator slightly before serving layer with ricotta or ricotta and lemon peel.