John Myers
Chocolate Pudding / Raspberry / Tonka Bean (Laura Wontorra)
The perfect chocolate pudding / raspberry / tonka bean (laura wontorra) recipe with a picture and simple step-by-step instructions.
Espuma:
- 3 tbsp Raspberry puree
- 1 tsp Raspberry spirit
- 70 g Dark couverture (approx. 60%)
- 320 ml Milk
- 0,25 tsp Grated tonka beans
- 160 ml Cream
- 35 g Starch (mondamine, white)
- 2 tbsp Dark cocoa powder
- 55 g Sugar
- 110 g Cream
- 1 pinch Salt
- 4 tbsp Cru de Cacao (roasted, chopped cocoa beans)
- 250 ml Cream
- 1 Splash Raspberry spirit
- 1 pinch Salt
- 2 tbsp Raspberry puree
- Mint
- Mix the cream with the starch and cocoa until smooth. Now bring the milk with the sugar, the tonka bean and a pinch of salt to the boil, add the starch mixture and simmer for about 30 seconds, stirring constantly. Now dissolve the chocolate while stirring. Fill the puddings into three dessert bowls.
- Clean the raspberries and marinate with raspberry puree and raspberry spirit.
- Mix all the ingredients for the espuma, place in a cream fairy and froth up with a capsule. Put in a glass and decorate with a little raspberry sauce and mint.
- Whip some cream and serve each pudding with the dressed raspberries, a spoon of whipped cream and the cru de cacao.
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