dark chocolate -150 gms melted with about 30 ml cream
eggs -2 whole
vanilla essence- 2-3 ml
dark cocoa powder- 10-20 gms i use home brand cocoa or valrohna .
cream- 200 ml
alcohol-10-20 ml ( grand marnier/ whisky or baileys/ rum/ brandy )
whisk cream and keep in fridge till later.
whisk eggs sugar and vanilla essence over a double boiler till thick and foamy and ribbony consistency.(not dont overcook the egg or you have a sweet scrambled egg)
add chocolate and cocoa powder and alcohol to it.
allow to cool down then fold in the cream inside and portion into cups or bowls and allow to set for a few hours.if you want this set faster then you have to add in some gelatine after the egg stage.( the gelatine if using should be about 10 gm maximum and soaked with about 40 ml of liquid / water)
this delicious pudding is a version of a panacotta, but we gave it a southeast asian twist when we made it and topped it with basil seeds soaked in water. they go a bit funny, and then we used those for garnishing the dessert. the result funky looking and delicious and gluten free too.
this recipe is designed to be made for a big bunch of people, because u have to use up the whole tin of mango, u could halve it but then use the mango elsewhere so it doesnt go waste
mango puree/pulp tinned – 1 tin (850) gms
gelatine-14 gm soaked in 60 ml room temp water
coconut cream- 400 ml
basil seeds- 5 gms
soak gelatine in water . soak basil seeds separately as well
heat up mango pulp and reduce to half. take off the heat and add sugar to sweeten.
heat up milk and cream. when boiled add in gelatine and mix well.
start too cool down, add coconut cream, when almost room temperature, add in mango pulp mix.
continue to cool down, mixing every few minutes.
pour into glass bowlsor wine/ martini glasses, and refrigerate atleast 2 hours to allow it to set nicely.
the basil seeds will have started to look like fish/ frog eggs by now, .spoon a little on top of the pudding before serving.