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White Choc Puddings with Fruit and Sauce

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White Choc Puddings with Fruit and Sauce

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805

calories

Calories

45 min.

Preparation

4 h. 45 min.

Ready in

moderate

Difficulty

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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; ⅜ 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.

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