John Myers
Contents
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Ingredients
the pudding
- 500 ml Milk
- 100 g Dark couverture
- 75 g Sugar
- 1 Organic egg yolks
- 50 g Food starch
- 100 ml Cream 30% fat
the grits
- 250 g Currants fresh and red
- 4 tbsp Powdered sugar
- 3 sheet Gelatin white
Instructions
the 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.
Nutrition
Serving: 100gCalories: 201kcalCarbohydrates: 32.4gProtein: 5.8gFat: 5.1g
