John Myers
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Eggnog – Chocolate – Pudding on Pistachio – Sauce Mirror
The perfect eggnog – chocolate – pudding on pistachio – sauce mirror recipe with a picture and simple step-by-step instructions.
Eggnog – Chocolate – Pudding
- 125 Milliliters Milk
- 125 Milliliters Advocaat
- 25 g Milka white chocolate
- 100 g Whipped cream
- 3 Tablespoon (level) Food starch
Pistachio Sauce
- 2 Egg yolk
- 2 Tablespoon (level) Sugar
- 75 Milliliters Milk
- 75 g Whipped cream
- 30 g Chopped pistachios
Eggnog – Chocolate – Pudding
- Heat the milk with eggnog. Take off the stove. Break the chocolate into pieces and let it melt in the milk
- Stir the cornstarch into the cream until smooth. Pour into the chocolate milk. Bring to the boil briefly while stirring and remove from heat.
- Rinse pudding molds (or bowls) with cold water. Pour the pudding into the molds and refrigerate to set.
Pistachio Sauce
- Mix the egg yolks with the sugar. Add milk and stir until the sugar has dissolved. Stir in the cream.
- Stir over a hot water bath until the mixture is slightly creamy (do not boil). Remove from the water bath and transfer to a tall mixing vessel.
- Add the pistachios and puree very finely with a hand mixer. Chill the sauce.
- P.S. I added a few drops of yellow color to the pudding and a few drops of green color to the sauce. But it’s not a must …
Serving
- Put some pistachio sauce on the dessert plate, turn the pudding out of the tins and serve on the saucepan. Garnish with chopped pistachios.
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