That one quick dessert that comes together simply with staple pantry ingredients, this is that recipe. Chocolate and berries are beautiful together, but this basic pudding is a canvas for any flavour. Think salted caramel and praline, think a whipped coffee mascarpone, some Kahlua sneaked in perhaps, a garam masala infused pudding with a whipped orange frosting. The pudding is quite delightful warm too.
100g72% bittersweet chocolatechopped, room temperature
Balsamic berries
200gstrawberriesdiced
200gblueberries
2tbspbrown sugar
2tbspwater
1tbspbalsamic vinegar
Whipped almond cream
150gcream {Amul/20% fat}chilled
2tbspicing sugar
Few drops almond essence {or vanilla extract/orange zest/lime zest}
Instructions
Pudding
With a balloon whisk, mix together all the ingredients except the chocolate 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 heat. Add the chocolate 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 cool, pour into dessert bowls/stem glasses. Chill for 30 minutes until set, then top with balsamic berries and whipped almond cream.
Top with fresh berries.
Balsamic berries
Place all ingredients in a saucepan and simmer until syruppy and shiny. Remove to a glass bowl and cool completely. It will thicken a little as it cools.
Whipped almond cream
Whip together at high speed until light and mousse like.
Notes
Note: Reduce the jaggery if using sweeter chocolate. Perhaps stir in the sweetener in the end as required.