Icebox Custard Ring with Chocolate Sauce

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Icebox Custard Ring with Chocolate Sauce
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
390
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories390 kcal(19 %)
Protein6.1 g(6 %)
Fat25 g(22 %)
Carbohydrates34 g(23 %)

Ingredients

for
12
For the custard
50 grams
4 tablespoons
400 milliliters
1
6
medium Egg yolks
120 grams
500 milliliters
50 grams
50 grams
50 grams
Cocoa (for dusting)
For the chocolate sauce
200 grams
100 milliliters
2 teaspoons
2 tablespoons
1 pinch

Preparation steps

1.

Mix raisins with 2 tablespoons rum, cover and let soak for about 2 hours.

2.

For the custard, pour milk into a pot. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Add vanilla bean and seeds to milk and heat slowly. Thoroughly mix egg yolk and sugar in a bowl. Remove vanilla pod from milk. Pour milk in a thin stream into egg yolk mixture, stirring constantly. Set bowl over a hot-water bath and beat custard mixture until thickened and frothy. Set bowl over a cold-water bath and stir custard mixture until chilled through. Beat cream until stiff and fold into custard mixture.

3.

Line a bundt cake pan about 2 liters (approximately 8 cups) with plastic wrap. Drizzle remaining rum over ladyfingers. Drain raisins and mix with candied lemon peel and candied orange peel into custard. Fill bundt pan with layers of custard and ladyfingers. Cover bundt pan and freeze custard ring for 4-6 hours.

4.

For the chocolate sauce, cut chocolate into pieces. Heat cream and stir in chocolate until melted. Dissolve espresso powder in rum and stir into sauce mixture with a pinch of salt. Let sauce cool while stirring.

5.

Invert bundt pan to remove custard ring onto a plate and remove plastic wrap. Dust custard ring with cocoa, cut into slices and drizzle with the chocolate sauce to serve.