Finest chocolate pudding with persimmon and vanilla

Ingredients for 3 servings:

• 500 ml milk
• 50 g cornstarch
• 50 g brown sugar
• 100 g chocolate, good
• 1 pinch of cinnamon
• some vanilla powder
• 1 large persimmon
• 1 tbsp lemon juice
• ½ tsp vanilla powder
• 1 tbsp, levelled honey
• 1 handful of white chocolate shavings for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 35 minutes

First, finely grate the chocolate and set aside in a bowl. In a tall mug, mix the cornstarch with the sugar, cinnamon, vanilla, and a little milk until smooth. Bring the remaining milk to a boil. Just before it boils, pour in the starch mixture and quickly whisk until smooth. Add the grated chocolate, let it melt, mix well, and bring back to a boil. Pour the finished pudding into prepared, cold-rinsed dessert glasses, cover immediately with cling film, let it cool, and then refrigerate for a few hours. For the fruit glaze, peel and dice 1 large or 2 smaller persimmons. Blend in a blender with lemon juice, vanilla, and honey until fluffy. Turn the cooled pudding out onto dessert plates, add the persimmon sauce, and garnish with white chocolate shavings, if desired.