First, make the pudding. With a balloon whisk, mix together
Milk (2 cups)
Unsweetened Cocoa Powder (3 Tbsp)
Corn Flour (1/2 Tbsp)
Agar-Agar Powder (1/2 tsp)
Jaggery (3 Tbsp)
in a heavy bottom saucepan.
Place over low heat and bring to a simmering boil. Stir constantly using an offset spatula for 5-7 minutes until it begins to thicken slightly like a flowing custard.
Take off the heat. Add the
Bittersweet Chocolate (3/4 cup)
and stir until the chocolate melts.
Strain and cool to room temperature, whisking now and then to keep a skin from setting on top. Alternatively, cool over an ice bath.
Once the pudding is cool, pour it into dessert bowls/stem glasses. Chill for 30 minutes until set.
Meanwhile, prepare the balsamic berries. Place
Fresh Strawberries (1 1/3 cups)
Fresh Blueberries (1 1/3 cups)
Brown Sugar (2 Tbsp)
Water (2 Tbsp)
Balsamic Vinegar (1 Tbsp)
in a saucepan, and simmer until syrupy and shiny. Remove to a glass bowl and cool completely. It will thicken a little as it cools.
Prepare the Whipped Almond Cream, whip together
Fresh Cream (5.5 oz)
Powdered Confectioners Sugar (2 Tbsp)
Almond Extract (to taste)
at high speed until light and mousse-like.
Top pudding with balsamic berries and whipped almond cream. Top with fresh berries. Enjoy!