DARK CHOCOLATE PUDDING
Provided by Geoffrey Zakarian
Categories dessert
Time 3h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the sugar, vanilla, salt and egg yolks.
- Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth.
- Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours. Serve with whipped sour cream, if desired.
STRAWBERRY CHOCOLATE MILK
Provided by Sandra Lee
Time 5m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Combine all ingredients in a tall glass and stir. Garnish with a fresh strawberry and serve.
BALSAMIC STRAWBERRIES
Steps:
- Boil 1/3 cup balsamic vinegar with 2 tablespoons honey, 1 bay leaf and a pinch of salt until thick, 4 minutes. Discard the bay leaf; let the syrup cool. Beat 1 cup mascarpone, 1/2 cup heavy cream, 1 tablespoon sugar and 1/4 teaspoon vanilla with a mixer until soft peaks form. Toss 3 pints quartered strawberries with half of the balsamic syrup. Serve with the mascarpone mixture and the remaining syrup.
CHOCOLATE BUDINO WITH OLIVE OIL AND SALT
Provided by Geoffrey Zakarian
Categories dessert
Time 3h45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- To a medium saucepan, whisk together the half-and-half, whole milk, cocoa powder, 1/4 cup of the sugar and 1/4 teaspoon of the salt. Place over medium heat and bring just to a simmer, whisking occasionally, 3 to 5 minute. Remove from the heat.
- Meanwhile, in a large bowl, whisk together the cornstarch, whole egg, egg yolks and remaining 1/4 cup sugar until well combined, thick and pale yellow in color.
- While whisking, slowly pour or ladle in about half of the hot milk mixture into the egg mixture to temper the eggs. Pour the egg mixture back into the pot with the remaining milk mixture. Place over medium-low heat and cook, stirring constantly, until thickened to the consistency of pancake batter, 5 to 6 minutes.
- Place the melted chocolate in a medium bowl. Place a fine-mesh strainer over the bowl. Pour the cooked custard through the strainer into the melted chocolate, pressing it through the strainer. Remove the strainer and whisk the hot custard and chocolate until completely combined and smooth. Stir in the almond extract and olive oil.
- Evenly divide the budino between six 4- to 6-ounce small glass cups, bowls or ramekins. Cover with plastic wrap and place into the fridge to chill, 3 to 4 hours.
- In a chilled large bowl, whisk the heavy cream with a handheld electric mixer on medium speed until frothy. Add the vanilla paste and continue to whip to soft peaks, about 5 minutes. Cover and chill until ready to use.
- When ready to serve, remove the plastic wrap from each budino and garnish with a dollop of whipped cream, a drizzle of olive oil, a grating of bittersweet chocolate and a sprinkle of sea salt.
BASIL & WHITE CHOCOLATE CREAMS WITH STICKY BALSAMIC STRAWBERRIES
A subtle and delicious combination - your guests will be left guessing what those familiar flavours are
Provided by Good Food team
Categories Buffet, Dessert, Dinner, Lunch, Treat
Time 25m
Number Of Ingredients 6
Steps:
- Pour the cream into a saucepan, then add the torn basil leaves and stalks. Bring to a simmer over a medium heat, then remove from the heat and leaveto infuse for 5 mins. Discard the basil and re-heat the cream to a simmer.
- Remove the cream from the heat and immediately tip in the chocolate. Leave for a few mins to melt, then stir until smooth. Pour the mixture into four serving glasses and chill for at least 1 hr until firm. (This can be done up to a day ahead.)
- In a small saucepan, mix the caster sugar and balsamic vinegar with 2 tbsp water and cook over a medium heat, stirring continuously, until the sugar has dissolved and the mixture has reduced by half to a sticky syrup (about 5 mins). Cool before pouring over the strawberries and allow to soak for at least 1 hr.
- Spoon the balsamic strawberries over the creams and decorate with basil.
Nutrition Facts : Calories 606 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
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