Sometimes you need a chocolate hit and nothing else will do! This recipe is adapted from Paul Heathcote's recipe on the Great British Chef's website and it is a great dinner party dessert as you can make it the day before and serve straight from the fridge. So no faffing around when your friends want your company!
Ingredients:
300ml of double cream
50g of soft brown sugar
The seeds scraped out of 1 vanilla pod*
100g of dark cooking chocolate [up to 70%]
1 whole egg
Stem ginger in syrup: slice 1 into thin slivers
Blueberries
You need: a food processor
Method:
1. Put the cream and sugar and vanilla seeds in a small saucepan on the lowest heat
*Tip: Don't throw the vanilla pod away after scraping the seeds out - put it into the jar with the remaining sugar to get vanilla flavoured sugar!
2. Break up the chocolate into chunks and place in a food processor - pulse into rubble
3. Prepare your serving pots: put a small number of blueberries in the bottom of your serving pots - I use tea cups and they fit about 5/6 fat blueberries per person
4. Sprinkle a few strips of stem ginger on the blueberries
5. Once the cream has come to the boil, whisk to dissolve the sugar and take off the heat
6, Pour the hot cream into the food processor on top of the chocolate and pulse for 20-30 seconds
7. Allow to sit for a about minute then add the whole egg to the mix and blend for about 30 seconds
8. Check everything looks smooth or else pulse the processor a few more times
9. Pour equal amounts of the chocolate mix into your prepared pots of blueberries
10. Cover and pop into the fridge to chill overnight and to allow the mixture to set
Serve with extra blueberries or raspberries and a sprinkle of icing sugar or just on its own! This is a very rich chocolate dessert, so a few berries are needed to cut through the richness but it is not so hefty a pudding that you wouldn't be able to polish it off in one sitting!
No comments:
Post a Comment