deZaan Cocoa Cardamom Pudding
True Dark and Terra Rossa Cocoa Pudding paired with a Cardamom Vanilla Chantilly and a Carbon Black Crumble
Prep Time15 minutes mins
Cook Time15 minutes mins
Finishing time10 minutes mins
Total Time40 minutes mins
Course: Dessert
Keyword: pudding
Servings: 5 150 g portions
Bain-marie
Immersion Blender
Oven
strainer
Utensils
Baking paper
Sheet Tray
piping bag
Part 1: True Dark Pudding
Part 2: Rich Terracotta Pudding
Part 3: Carbon Black Crumble
Part 4: Cardamom Vanilla Chantilly
- 100 g Cream ( 35% )
- 1 Cardamom pod ( crushed )
- 1 g Vanilla paste
- 400 g Cream ( 35% )
- 50 g Confectioner's sugar
Part 1: Method
Melt the cocoa butter over a bain-marie. Mix in cocoa powder with an immersion blender to smooth paste. Set aside until ready to use.
In a bowl add sugar, cornstarch and egg yolks. Mix to a smooth paste.
Bring to a simmer the milk & cardamom in a pan. Take off heat and cover. Infuse for 5-10 minutes.
Return to heat and bring back to a simmer.
Strain milk into egg yolk mixture, tempering the mixture.
Return mixture to heat and cook until thickened (about 1-2 minutes).
Once mixture is thick, pour over cocoa mixture and blend with immersion blender until smooth.
Refrigerate until ready to use.
Part 2: Method
Melt the cocoa butter over a bain-marie. Mix in cocoa powder with an immersion blender to smooth paste. Set aside until ready to use.
In a bowl add sugar, corn starch and egg yolks. Mix to a smooth paste.
Bring to the milk to a simmer.
Temper milk into egg yolk mixture.
Return mixture to heat and cook until thickened (about 1-2 minutes).
Once mixture is thick, pour over cocoa mixture and blend with immersion blender until smooth.
Refrigerate until ready to use.
Part 3: Method
Preheat oven to 165ºC.
Prepare sheet tray with baking paper
.In a mixing bowl, add all dry ingredients.
Mix (paddle attachment) until combined.
Add in cold butter, mix on low speed until mixture becomes crumbly.
Bake at 165ºC for 8-10 minutes (depending on oven strength).
Once baked, take out of oven and let cool for 10 minutes (quicker way to cool is to slide baking paper off of sheet tray onto flat countertop).
Part 4: Method
Bring 1st cream, cardamom & vanilla to a simmer. Take off heat and cover. Infuse for 5 minutes.
Strain cream into a container and add 2nd cream. Refrigerate a minimum of 3 hours.
Add cold cream & sugar into a mixing bowl. Whip to soft/medium peaks.
Transfer to container. Ready to use immediately.
Part 5: Preparation and Assembly
Pipe puddings into verrines, alternating between both types of pudding.
Add in a large spoon full of chantilly.
Finish by sprinkling the crumble over the top of the chantilly.
Can be stored in the refrigerator (without crumble) for 1 day.
For best results, finish with chantilly & crumble to order.