Choc Pudding with Fruity Garnish

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Choc Pudding with Fruity Garnish
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 12 h. 55 min.
Ready in
Calories:
1237
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,237 kcal(59 %)
Protein13.25 g(14 %)
Fat93.38 g(81 %)
Carbohydrates89.87 g(60 %)
Sugar added36.66 g(147 %)
Roughage2.91 g(10 %)
Vitamin A826.11 mg(103,264 %)
Vitamin D2.12 μg(11 %)
Vitamin E2.9 mg(24 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.77 mg(31 %)
Vitamin B₆0.15 mg(11 %)
Folate36.52 μg(12 %)
Pantothenic acid1.56 mg(26 %)
Biotin9.05 μg(20 %)
Vitamin B₁₂0.71 μg(24 %)
Vitamin C15.28 mg(16 %)
Potassium546.05 mg(14 %)
Calcium160.27 mg(16 %)
Magnesium123.94 mg(41 %)
Iron6.35 mg(42 %)
Iodine42.23 μg(21 %)
Zinc2.53 mg(32 %)
Saturated fatty acids56.51 g
Cholesterol371.52 mg

Ingredients

for
4
For the biscuit dough
½ cup unsalted butter (softened)
0.333 cup caster sugar
1 small egg yolk
1 teaspoon vanilla extract
1 cup plain flour
For the chocolate pudding
1.333 cups double cream
1 cup Dark chocolate (chopped)
¼ cup powdered sugar
cup whipping cream
2 small egg yolks
¼ cup caster sugar
1.333 cups Raspberries
½ lemon (juiced)
How healthy are the main ingredients?
Raspberrylemon

Preparation steps

1.
Prepare the biscuit dough by creaming together the butter with the caster sugar in a mixing bowl.
2.
Add 1 small egg yolk and the vanilla extract and beat until smooth. Sift in the plain flour and fold in until you have a smooth dough.
3.
Wrap the dough in clingfilm and chill in the fridge until needed.
4.
For the chocolate pudding: Bring the double cream to the boil in a medium saucepan over a medium heat. Place the chopped chocolate in a large heatproof bowl and pour the hot cream over, stirring well until smooth.
5.
In another bowl, whisk together the icing sugar, whipping cream and remaining egg yolks. Mix together with the cream and chocolate mixture until well combined and strain into a clean bowl.
6.
Pour the mixture into serving tumblers and refrigerate overnight.
7.
On the day of serving, pre-heat the oven to 180°C | 350F | gas 4. Remove the biscuit dough from the fridge.
8.
Roll on a lightly floured surface to 2cm in thickness and use a rectangular cutter to make biscuits roughly 8cm x 4cm in dimension.
9.
Arrange on a baking tray, spaced apart and bake for 10-12 minutes.
10.
Remove from the oven and allow to cool on the tray for 5 minutes before moving to a wire rack to cool completely. Reserve to one side.
11.
Combine the raspberries, 55 g of caster sugar and lemon juice in a small saucepan. Heat gently for 5 minutes, stirring a little to dissolve the sugar. Remove from the heat and divide into to serving bowls.
12.
Press half of the raspberries through a sieve and collect the puree in another bowl. Whip the whipping cream to soft peaks and fold the raspberry puree through it.
13.
Arrange some of the raspberry mousse on top top of the chocolate in the tumblers and arrange some of the reserved cooked raspberries on top. Serve with a couple of the biscuits.
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