Blogofyum

Food, Recipes…..garnished with memories

Archive for the category “Desserts”

DARK CHOCOLATE AND PEANUT BUTTER PUDDING

Alright people! I am back in the game! All it took was a few quality minutes of day dreaming and Julia Child!

People who love to eat are always the best people- Julia Child

By the way, for the record- Daydreaming is a reasonably good pass time.  I personally love the combination of Peanuts and Chocolate, and I wanted to think beyond the chocolate chikki that I make normally and I was feeling way to lazy to use the oven.  This recipe is a beautiful amalgamation of dark chocolate pudding and peanut butter pudding and will just make your Sunday, a perfect one.  This is a stove top pudding. And the only thing you need to make this as velvety and smooth as possible is… strong arms! Just a good whisk and a promise that you’ll make this pudding not just once! Basic Ingredients

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For the  Peanut Butter pudding

1/3 cup brown sugar

2 Table Spoon Cornstarch

¼  Teaspoon  Salt

2 cups full fat milk

½ cup heavy cream

½ cup peanut butter

2 Teaspoon Vanilla Extract

For the Chocolate pudding

1/3 cup brown sugar

2 table spoon cornstarch

2 tbsp unsweetened cocoa

¼ tsp salt

2 cups full fat milk

½ cup heavy cream

1 ½ cups grated dark chocolate

METHOD

PEANUT BUTTER PUDDING

Mix the cornstarch, sugar, salt in a pan. Do not worry about the sugar lumps. These will eventually dissolve in the milk. Then add 2 cups of milk and whisk really well. Turn the flame on to medium heat.  Bring the mixture to a simmer, whisking occasionally along the way.  Be sure to whisk in the rounded corners of the pan so that pudding doesn’t burn.

Once the mixture thickens, take it off the flame and add the peanut butter and cream. Whisk it again till the mixture beautifully comes together.  Divide this into the different bowls you wish to serve the pudding in. Allow the mixture to set till you make the chocolate .

Follow the same procedure for the chocolate pudding.

Whisk the dry ingredients (cornstarch+brown sugar + cocoa) then add milk and whisk again. Heat the mixture on a medium flame. Once the mixture thickens, take it off the stove and add grated chocolate and cream. Rigorous Whisking makes all the difference. The more you do, the velvetier the pudding will be.

Now place the chocolate pudding mixture on the peanut butter mixture and allow it to set for about 3 hours. Cover the dish with a plastic film and refrigerate

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Just remember 3 things

1) Medium Flame

2) Whisk

3) Patience

Just for that extra happiness- add some whipped cream before serving

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More to come 🙂

Saffron Panacotta with Mango Jelly

Hello people!!!

I know its been sooooo long! Just that I am caught between two things I love the most! One being writing about my culinary experiments and sharing them will you all of course!

Do you ever have those mornings when the snooze button seems to go off every two minutes, your hair is simply inconsolable, and you discover that your favorite red  shirt that you’ve had for half your life is  now too ripped to wear and be cool?   Do you have those mornings when you’d just like to go back to bed for another 6 hours, wake up and call it a re-do?  If yes! Hi-fi!

On those mornings, believe it or not, I turn to you all for a smile. Just exactly what I need to get through these kilter mornings.

I wish I could thank each and every one of you a big slice of my saffron panacotta with mango jelly , but because that seems like too daunting a task for a morning like this, I’ll have to put the recipe in your hands and encourage you to bring some mango love to your kitchen on my behalf.

Saffron Panacotta with Mango Jelly- Recipe

For the Mango Jelly

1 Mango cut into small squares

Pulp of 1 Mango

1 tsp Carragenen  (You will find it in General Food Additives, Sheshadripuram, Bangalore)

2 tsp Sugar

2 cups Water

In a pan, add the mango pulp, water, sugar and bring it to a boil. Mix the carragenen with some hot water and make sure that there are no lumps. Add this mixture to the mango pulp-water-sugar mixture. Once the mixture is cooled down to the room temperature add the mango pieces and pour the mixture in a round tin.

Allow the mixture to set in the refrigerator for about 30 minutes.

For the Saffron Panacotta

1 cup fresh cream

1 tsp Carragenen

3 tsp Sugar

6-7 strands of saffron

In a pan,  add the fresh cream and sugar. Once it is warm add sugar and give it a mix. The trick here is NOT to boil the cream.  Mix the carragenen with hot water and make sure that there are no lumps. Now add this mixture to the cream and give it a good mix. Once it is cooled down to room temperature, pour it over the mango jelly mixture which is already set in the refrigerator.

For the panacotta to set properly refrigerate it for about 3 hrs.

Serve chilled.

Note:

  • In case you still have carragenen lumps in the mixture, strain it first and then allow it to set in the refrigerator.
  • If you can’t find carragenen, use the normal gelatin.

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