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White choc puddings with fruit and sauce

Name: White choc puddings with fruit and sauce
Total time: 4 h 45 min
Yield: 6
Ingredients: 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; 0.5 cups milk; 0.375 cups cream 35% fat; 1 cup plain, chopped Chocolate 70 % cocoa solids; 0.333 cups butter; pitted Cherries

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Difficulty:	moderate
Preparation:	45 min
Ready in:	285 min

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	805 kcal	(40%)
Protein	12 g	(24%)
Fat	65 g	(81%)
Carbohydrates	46 g	(18%)
Added Sugar	4 g	(4%)
Roughage	0 g	(0%)
Vitamin A	476.95 µg	(60%)
Vitamin D	2.06 µg	(41%)
Vitamin E	1.85 mg	(15%)
Vitamin B1	0.1 mg	(9%)
Vitamin B2	0.46 mg	(33%)
Niacin	2.3 mg	(14%)
Vitamin B6	0.12 mg	(9%)
Folate	21.6 µg	(11%)
Pantothenic Acid	1.36 mg	(23%)
Biotin	7.8 µg	(16%)
Vitamin B12	1.05 µg	(42%)
Vitamin C	0.6 mg	(1%)
Potassium	488.64 mg	(24%)
Calcium	243.68 mg	(30%)
Magnesium	82.8 mg	(22%)
Iron	3.95 mg	(28%)
Iodine	44.44 µg	(30%)
Zinc	2.02 mg	(20%)
Saturates	39 g
Uric Acid	0 g
Cholesterol	262.32 mg

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Ingredients

For servings

For the white chocolate creams

3 teaspoons	Powdered gelatine
3 tablespoons	water
6	egg yolks
3 tablespoons	superfine caster sugar
1 ½ teaspoons	vanilla extract
1 ½ teaspoons	Corn starch
2 cups	milk
2 cups	white chocolate broken
2 cups	cream 48% fat

For the chocolate sauce

¾ cups	milk
0.56 cups	cream 35% fat
1 ½ cups	plain, chopped Chocolate 70 % cocoa solids
0.5 cups	butter

To decorate

pitted Cherries

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Directions

1 For the white chocolate creams: grease 6 ramekins or individual pudding basins.

2 Sprinkle the gelatine over the water in a small bowl.

3 Whisk the egg yolks with the sugar, cornflour, vanilla and a little of the milk until smooth.

4 Heat the remaining milk in a pan and bring to a boil. Pour over the egg mixture, stirring.

5 Return to the pan and cook gently, stirring until the mixture is slightly thickened. Do not allow to boil.

6 Remove from the heat and stir in the gelatine until dissolved. Add the chocolate and stir until melted. Set aside to cool.

7 Whisk the cream until thick and fold into the cool chocolate mixture. Spoon into the ramekins and chill for at least 4 hours.

8 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.

9 Beat the butter until soft and gradually stir the chocolate milk mixture into the butter.

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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