John Myers
Ingredients for 4 servings:
- 1 packet of vanilla pudding powder
- 500 ml milk (1.5% fat)
- 200 ml whipped cream (30% fat)
- possibly cream stiffener
- 4 tbsp sugar
- 1 packet of vanilla sugar
- 4 tbsp rum (Jamaica rum, 40% vol.)
- 60 g chocolate (coffee chocolate, e.g. Ritter Sport Espresso)
- 1 pinch of salt
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes
Pour 5 tablespoons of the milk into a small bowl and mix with the pudding mix. Stir in the sugar, vanilla sugar, and salt. In the meantime, bring the milk to a rolling boil, then quickly stir in the pudding mix, remove from the heat, and chill. Chop the chocolate into small pieces. Whip the cream until stiff. If the cream is only for the next day, whisk in a sachet of cream stiffener. Once the pudding has cooled, stir the pudding with the rum and chocolate until smooth. Carefully fold in the cream and divide between dessert bowls. Chill until ready to serve. If you like, you can decorate the cream with some brittle or chocolate chips, or garnish with fresh berries. The cream is easy to make ahead and tastes just as good when left to steep. Tips: I like to replace the sugar with stevia, which saves a lot of calories. Of course, you can use any other chocolate instead of the coffee chocolate; white chocolate or nougat chocolate have also proven successful. You can also replace the rum with twice the amount of Baileys. If children are eating with you, simply replace the rum with half a bottle of rum flavoring.
Facebook Comments