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White Choc Puddings with Fruit and Sauce

White Choc Puddings with Fruit and Sauce
805
calories
Calories
45 min.
Preparation
4 h. 45 min.
Ready in
moderate
Difficulty

Ingredients

for 6 servings
For the white chocolate creams
2 teaspoons Powdered gelatine
2 tablespoons water
4 egg yolks
2 tablespoons superfine caster sugar
1 teaspoon vanilla extract
1 teaspoon Corn starch
1.333 cups milk
1.333 cups white chocolate (broken)
1.333 cups cream (48% fat)
For the chocolate sauce
½ cup milk
cup cream (35% fat)
1 cup plain, chopped Chocolate (70 % cocoa solids)
0.333 cup butter
To decorate
pitted Cherries
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Preparation steps

Step 1/10
For the white chocolate creams: grease 6 ramekins or individual pudding basins.
Step 2/10
Sprinkle the gelatine over the water in a small bowl.
Step 3/10
Whisk the egg yolks with the sugar, cornflour, vanilla and a little of the milk until smooth.
Step 4/10
Heat the remaining milk in a pan and bring to a boil. Pour over the egg mixture, stirring.
Step 5/10
Return to the pan and cook gently, stirring until the mixture is slightly thickened. Do not allow to boil.
Step 6/10
Remove from the heat and stir in the gelatine until dissolved. Add the chocolate and stir until melted. Set aside to cool.
Step 7/10
Whisk the cream until thick and fold into the cool chocolate mixture. Spoon into the ramekins and chill for at least 4 hours.
Step 8/10
For the chocolate sauce: heat the milk and cream in a pan and bring to a boil. Remove from the heat, add the chocolate and stir until melted.
Step 9/10
Beat the butter until soft and gradually stir the chocolate milk mixture into the butter.
Step 10/10
To serve, briefly dip the moulds in warm water and turn out on to serving plates. Add the chocolate sauce and cherries.