Champignon Pudding with Sour Cream
Champignons and eggs provide protein, sour cream softens the texture, and cheese creates a browned crust. Almond flour replaces breadcrumbs, keeping the pudding set and suitable for a keto diet.
Boil the champignons (400 g) in water with part of the table salt (3 g), cool them, and chop them finely.
Separate the eggs (450 g), reserve one yolk for the top, and combine the remaining yolks with sour cream 30% (300 g) and almond flour (60 g).
Melt the butter (30 g), combine it with the mushrooms and sour-cream base, then gently fold in the beaten whites and black pepper (1 g).
Transfer the mixture to a dish greased with some of the butter, brush the top with the reserved yolk, sprinkle with hard cheese (100 g), and bake at 180°C until browned.
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