John Myers
contingut
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Ingredients
el pudding
- 500 ml Llet
- 100 g Cobertura fosca
- 75 g Sugar
- 1 Rovells d'ou ecològics
- 50 g midó alimentari
- 100 ml Crema 30% de greix
the grits
- 250 g Currants fresh and red
- 4 cda Sucre en pols
- 3 full Blanc de gelatina
instruccions
el pudding
- Stir the cornstarch into approx. 50 ml of the milk. Bring the rest of the milk to the boil. Add sugar. Stir in the cornstarch emulsion, bring to the boil and then remove from the stove.
- Mince the couverture and dissolve it in the hot, thickened milk. Let stand a little and then fold in the egg yolks. Let cool down completely.
- Whip the cream and stir it into the cold pudding.
the grits
- Remove the stems from the currants and mix with the powdered sugar in a saucepan.
- Let the gelatine soak in a little cold water in between.
- Bring the currants to the boil while mashing them with a spoon. Pass through a sieve and dissolve the squeezed gelatin in the hot currant juice.
- Spread the juice on dessert bowls or glasses and let it set in the refrigerator.
- Before serving, spread the chocolate cream pudding on the grits and decorate with a currant panicle.
Nutrició
Atenció: 100gCalories: 201kcalHidrats de carboni: 32.4gProteïna: 5.8gGreix: 5.1g
