Esta es una exhibición prevé de cómo se va ver la receta de 'Midnight Pudding (Marcel Desaulniers)' imprimido.

Receta Midnight Pudding (Marcel Desaulniers)
by Global Cookbook

Midnight Pudding (Marcel Desaulniers)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 4 ounce Semisweet chocolate, minced into 1/4-inch pcs
  • 2 c. Half-and-half
  • 1/2 c. Granulated sugar
  • 1/2 c. Unsweetened cocoa
  • 4 lrg Egg yolks
  • 1 Tbsp. Cornstarch
  • 4 ounce White chocolate, minced into 1/8-inch pcs

Direcciones

  1. Bring on the night by melting the semisweet chocolate in the top half of a double boiler over medium heat. Stir the chocolate constantly with a rubber spatula till it is completely melted and smooth, then remove from the heat and set aside. Heat the half-and-half, 1/4 c. sugar, and the cocoa in a 3-qt saucepan over medium-high heat. When warm, whisk to dissolve the sugar. Bring to a boil. While the cream is heating, whisk the egg yolks, remaining sugar and cornstarch in a medium bowl till slightly thickened and lemon-colored. Pour the boiling half-and-half mix slowly into the egg yolks and stir to combine. Return the mix to the saucepan and heat over medium-high heat, stirring constantly, till it begins to boil and becomes quite thick, about 30 seconds. Remove the pan from the heat and transfer the mix to a large bowl. Add in the melted chocolate, then place the bowl in ice water and stir the pudding till it is cool. Fold all but 2 Tbsp. of minced white chocolate into the pudding. Portion 3/4 c. of the pudding into each of 4 dessert dishes and sprinkle 1/2 Tbsp. of the remaining white chocolate over the top of each.