Chocolate Pudding and Meringue Spoons.
Mm, these dessert spoons look delicious. I haven't had the chance to try them out yet but I absolutely will. If you beat me to it, tell me what you think!
makes about 4 spoons
2 T cornstarch
1/4 cup sugar
a pinch of salt
juice from one orange
1 cup heavy cream
3 ounces 100% cacao, coarsely chopped
1 egg white, at room temperature
4 T super-fine or casters sugar
Combine the cornstarch, sugar and salt in the top of a double boiler. Whisk in the cream and the juice. Heat at a simmer, stirring constantly until the mixture just starts to thicken and coats the back of a spoon. Then, stir in the cacao. Continue to stir until the chocolate is well incorporated, and the mixture is slightly thick. It’s important not to overheat or overcook at this point, or the fats will start to release and separate and you’ll end up with a very icky mess. This happened to me the first time around. Remove from heat. Allow the pudding to come to about room temperature, then cover and refrigerate. You might also want to chill the spoons you are going to be using. This isn’t necessary, but will help keep your dessert nice and cold.
Whisk the egg white to soft peaks, and then whisk in the sugar. It should get thick, glossy and spoonable.
Next, take your spoons, and fill the bowl with the chocolate pudding. Top with a dollop of meringue… but be careful not to overdo it. You don’t need much.
If you have a kitchen torch, use it to brown the top of the meringue slightly. My torch wasn’t working, so I just held my little spoons up to the broiler element on high to brown up the edges.
Serve immediately.
Recipy found at COOKANDEAT.COM
makes about 4 spoons
2 T cornstarch
1/4 cup sugar
a pinch of salt
juice from one orange
1 cup heavy cream
3 ounces 100% cacao, coarsely chopped
1 egg white, at room temperature
4 T super-fine or casters sugar
Combine the cornstarch, sugar and salt in the top of a double boiler. Whisk in the cream and the juice. Heat at a simmer, stirring constantly until the mixture just starts to thicken and coats the back of a spoon. Then, stir in the cacao. Continue to stir until the chocolate is well incorporated, and the mixture is slightly thick. It’s important not to overheat or overcook at this point, or the fats will start to release and separate and you’ll end up with a very icky mess. This happened to me the first time around. Remove from heat. Allow the pudding to come to about room temperature, then cover and refrigerate. You might also want to chill the spoons you are going to be using. This isn’t necessary, but will help keep your dessert nice and cold.
Whisk the egg white to soft peaks, and then whisk in the sugar. It should get thick, glossy and spoonable.
Next, take your spoons, and fill the bowl with the chocolate pudding. Top with a dollop of meringue… but be careful not to overdo it. You don’t need much.
If you have a kitchen torch, use it to brown the top of the meringue slightly. My torch wasn’t working, so I just held my little spoons up to the broiler element on high to brown up the edges.
Serve immediately.
Recipy found at COOKANDEAT.COM
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