Easter egg pudding - recipe

Recipes / Italian Recipes
 6682   
 16 Apr 2014   
Subscribe to yellowsaffron for more great recipes ➤ http://bit.ly/yellowsaffronsub The Easter egg pudding is a delicious chocolate dessert to top off your Easter meal: a simple, yet elegant idea that will impress your guests! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 *** I have thought up a creative, delicious chocolate dessert to celebrate Easter, very easy to make: I'll use an Easter egg mould... and whipped cream, berries and mint leaves for garnish... let's see how to do! Ingredients for 8-10 servings: For the pudding • 1 2/3 cups (400 ml) of fresh whole milk • 1 ¼ cups (300 ml) of heavy cream • 2/3 cup (140 g) of white sugar • ½ cup (70 g) of flour • ½ cup (100 g) of butter • 1/3 lb (150 g) of dark chocolate For garnishing • 1 cup (250 ml) of heavy cream • powdered sugar to taste • 3 ripe strawberries • ½ cup (60 g) of blueberries • ½ cup (60 g) of red currants • ½ cup (60 g) of raspberries • 10 small mint leaves First of all, pour the heavy cream into a saucepan, then add the cold milk, in which you have sifted and dissolved the flour. Pour through a fine strainer, to get rid of any lumps; if there are lumps, lower the strainer into the liquid and press down with the back of a spoon. Now stir and add the sugar, and the butter; then, as soon as the butter has melted and the milk comes almost to a boil, add the chocolate, that has been roughly chopped with a knife. It's very important to constantly stir the mixture over a low heat, in this step. Once the mixture is hot, add the chocolate and stir until completely melted. After that, let it simmer for a few minutes until thickened. That's it, the chocolate mixture is nice and thick; now take the mould. This is a mould for making chocolate Easter eggs and this is the container that will hold it in place, to prevent it from tipping over. Fill the mould with the chocolate mixture. Then allow to cool completely and place in the freezer for at least 2-3 hours, until set. Spread it evenly and let it cool. Here is our dessert on a serving dish. When you remove it from the freezer, place it upside down under a small stream of running water to loosen the pudding from the mould. This is a round serving dish, but you can use an oval serving platter, if you have it. Now whip the cream with a tablespoon of powdered sugar - you can watch the whipped cream cooking tutorial on the Yellowsaffron channel, for further details -- and prepare the berries; I cut the strawberries into thin slices. So, take a pastry bag and garnish the pudding all around with dollops of whipped cream. Once the dessert is out of the freezer, remember to transfer to the fridge until soft enough to eat, and garnish. After adding the whipped cream, top the dollops with the berries, and the mint leaves. Start with the blueberries, or arrange whatever fruit you have available as desired, of course -- perhaps choose small fruits, for a nicer presentation -- fill in the spaces between the blueberries with the raspberries. If you have any fruit left, you can serve alongside the dessert to your guests, of course. Now add the red currants, after that we'll fill in the spaces with the strawberries. Try to find small strawberries, otherwise use only the pointed end. Finally, finish off with small mint leaves, to add a green touch. Our dessert is ready to enjoy... happy Easter everybody!
 

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