White Choc Puddings with Fruit and Sauce
(0 votes)
(0 votes)
805
calories
Calories
moderate
Difficulty
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
Nutritions
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 805 kcal | (38 %) | more | |
| Protein | 12.16 g | (12 %) | more | |
| Fat | 64.93 g | (56 %) | more | |
| Carbohydrates | 45.75 g | (31 %) | more | |
| Sugar added | 4.19 g | (17 %) | more | |
| Roughage | 0 g | (0 %) | more |
more nutritions
| Vitamin A | 476.95 mg | (59,619 %) | ||
| Vitamin D | 2.06 μg | (10 %) | more | |
| Vitamin E | 1.85 mg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.12 mg | (10 %) | ||
| Folate | 21.6 μg | (7 %) | more | |
| Pantothenic acid | 1.36 mg | (23 %) | ||
| Biotin | 7.8 μg | (17 %) | more | |
| Vitamin B₁₂ | 1.05 μg | (35 %) | more | |
| Vitamin C | 0.6 mg | (1 %) | ||
| Potassium | 488.64 mg | (12 %) | more | |
| Calcium | 243.68 mg | (24 %) | more | |
| Magnesium | 82.8 mg | (28 %) | more | |
| Iron | 3.95 mg | (26 %) | more | |
| Iodine | 44.44 μg | (22 %) | more | |
| Zinc | 2.02 mg | (29 %) | more | |
| Saturated fatty acids | 38.83 g | |||
| Cholesterol | 262.32 mg | more |
Recipe author: EAT SMARTER
Ingredients
for 6 servings- For the white chocolate creams
- 2 teaspoons
- 2 tablespoons
- 4
- 2 tablespoons
superfine caster sugar
- 1 teaspoon
- 1 teaspoon
- 1.333 cups
- 1.333 cups
white chocolate (broken)
- 1.333 cups
cream (48% fat)
- For the chocolate sauce
- ½ cup
- ⅜ cup
cream (35% fat)
- 1 cup
- 0.333 cup
- To decorate
- pitted Cherries
Preparation
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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