Cooking Instructions
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Step 1
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)
, and
Jaggery (3 Tbsp)
in a heavy bottom saucepan.
Step 2
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.
Step 3
Take off the heat. Add the
Bittersweet Chocolate (3/4 cup)
and stir until the chocolate melts.
Step 4
Strain and cool to room temperature, whisking now and then to keep a skin from setting on top. Alternatively, cool over an ice bath.
Step 5
Once the pudding is cool, pour it into dessert bowls/stem glasses. Chill for 30 minutes until set.
Step 6
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)
, and
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.
Step 7
Prepare the Whipped Almond Cream, whip together
Fresh Cream (5.5 oz)
,
Powdered Confectioners Sugar (2 Tbsp)
, and
Almond Extract (to taste)
at high speed until light and mousse-like.
Step 8
Top pudding with balsamic berries and whipped almond cream. Top with fresh berries. Enjoy!
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