Walnut pudding with Speck Alto Adige

First, make a béchamel sauce. Melt the butter, stir in the flour and add the milk. Leave on the heat and stir constantly until you have a thick sauce. Separate the eggs and add the three egg yolks and the nuts to the mixture. Boil the potatoes and put them through a potato ricer. Tip: you can leave the peels on, as the ricer will automatically separate them. Stir the boiled potato purée and the soft and hard cheese into the béchamel sauce.

Beat the egg whites until stiff. Leave this step until you have completed all the other steps. To make a smooth and soft béchamel sauce, only stir in a third of the beaten egg whites at first. Gently fold in the remaining egg whites. To make the walnut pudding, lightly grease the moulds with a little oil.

Fill the béchamel sauce into the silicon moulds and either cook the pudding in a covered bain-marie on the stove at 80 degrees for 40 minutes or in the oven at 160 degrees (conventional setting), also covered, for about 40 minutes.

Slice the speck and fry it until crispy. Gently remove the walnut pudding from the silicon moulds with a spoon, place one on each plate and garnish with the speck slices.