Ep 55 - Mystery Box puddings
EP 55 MYSTERY BOX PUDDINGS
Raspberry and white chocolate pudding with kahlua ice cream
Preparation and cooking time: 60 minutes
1/2 cup water
1/2 cup castor sugar
1 punnet raspberries
2 teaspoons lemon juice
125g unsalted butter, softened
60g castor sugar
1 teaspoons vanilla extract
2 eggs, separated
100g white chocolate, finely grated
75g plain flour
1 teaspoon baking powder
1 tablespoon milk
Kahlua ice cream
1/2 cup cream
1/2 cup milk
2 egg yolks
100g castor sugar
White chocolate shards
50g white chocolate, melted
1 For raspberry sauce, combine water and sugar in a saucepan placed over a low heat. Stir mixture continuously until sugar dissolves. Increase heat and bring to the boil, cook for one minute. Remove
saucepan from heat and add 1/3 punnet raspberries. Allow syrup to infuse until cooled completely, press through a fine sieve, reserve syrup and discard raspberries.
2 Transfer syrup to a food processor with � the remaining raspberries and process until smooth. Add lemon juice and taste for balance.
3 For pudding, grease 6 x � cup pudding basins with butter.
4 Cream butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Add egg yolks one at a time, beating well between each addition. Stir through grated chocolate.
5 Sieve flour and baking powder onto a sheet of baking paper 2-3 times. Add to chocolate mixture with milk and gently fold to combine.
6 Beat egg whites until firm peaks form. Fold a kitchen spoonful of egg white into batter to loosen mixture and gently fold in remaining until incorporated.
7 Fill each pudding basin with 1 tablespoon raspberry sauce. Carefully place a large spoonful of batter over sauce, arrange 2-3 raspberries on batter and top with a second spoonful of batter.
Smooth top, cover with foil and tightly tie with kitchen string.
8 Fill a large saucepan 1/3 full with water and bring to the boil. Place a trivet in the saucepan and gently arrange puddings on top ensuring water comes 1/2 way up the sides of the pudding basins.
Replace lid, reduce heat to medium low and cook for 15-20 minutes or until puddings are cooked through. Remove and rest until required.
9 For kahlua ice cream, pour cream and milk into a saucepan and over a medium high heat almost bring to the boil.
10 Whisk egg yolks and sugar in a bowl of an electric mixer until pale and fluffy. Pour hot cream mixture into yolks in a slow stream, whisking continuously until incorporated. Strain mixture into a
clean saucepan and return to heat. Cook, stirring, until mixture coats the back of a spoon. Transfer to a bowl and chill completely. Pour into a pre chilled ice cream machine and churn as per manufacturers instructions. When thick, add kahlua and churn until combined.
11 For chocolate shards, thinly spread white chocolate over a baking paper-lined flat oven tray and refrigerate until set. Break into shards and store in a cool place until required.
12 To serve, turn puddings out on to serving plates. Place a scoop of ice cream into a small dish and set to one side, garnish with remaining raspberries, a drizzle of remaining sauce and a white