 |
| White chocolate and strega puddings |
Serves 8
White chocolate and strega puddings ingredients: 1 cup
(250ml) milk. 1 vanilla bean. Pared zest of 1 orange. 2 egg yolks. 90g caster
sugar. 2 titanium-strength gelatine leaves. 120g white chocolate, chopped.
300ml thickened cream. 1/4 cup (60ml) Strega. Pistachio amaretti
White chocolate and strega puddings recipe: Gently heat milk
in a saucepan over medium heat with vanilla bean and orange zest to just below
boiling point. Remove from heat, then stand for 10 minutes to infuse. Remove
and discard vanilla bean and orange zest. Meanwhile, place the egg yolks and
sugar in a large bowl and beat with electric beaters until thick and pale.
Slowly pour the infused milk into egg yolk mixture, whisking constantly until
combined. Return mixture to a clean saucepan and stir over low heat for 5-8
minutes until the mixture is thick enough to coat the back of a wooden spoon.
Remove from heat. Meanwhile, soak the gelatine leaves in a bowl of cold water
for 5 minutes or until softened. Squeeze out any excess water. then add
gelatine leaves to the warm custard, whisking until dissolved. Working quickly,
whisk the chocolate into custard until melted. Gently stir in the cream, then
stir in the Strega. Stain the custard into a jug, then divide among eight 1/2
(125ml) moulds or glasses (or use one 1L mould). Cover with plastic wrap and
place in the fridge for 4 hours or until set, then serve with pistachio
amaretti
