Richard Perry: Old-Fashioned Chocolate Pudding With Maple Cream According to Richard Perry, Midwesterners had a special affection for sweets, and his desserts mirrored that. Baked hazelnut meringue, layered with semisweet chocolate and raspberry buttercream with raspberries on top, was a specialty of the house. Fresh gooseberry pies, rhubarb Bavarian cream, pecan tarts and old-fashioned chocolate pudding with maple cream were among other delights.
Old-Fashioned Chocolate Pudding With Maple Cream Source: Bon Appetit, May 1985 Yield: 6 servings Ingredients
Preparation Mix sugar, cocoa powder and salt in heavy large saucepan. Gradually whisk in 3 1/2 cups milk. Stir over medium heat until just beginning to boil. Dissolve cornstarch in remaining 1 1/4 cups milk. Stir 1 cup hot cocoa mixture into cornstarch mixture. Return to saucepan and bring to boil, stirring constantly. Stir in vanilla, butter and liqueur. Spoon pudding into bowls. Garnish with almonds. Serve warm with chilled maple cream. Maple Cream
Beat yolks and syrup in heavy medium saucepan until slowly dissolving ribbon forms when beaters are lifted. Brink milk just to boil in another saucepan. Gradually whisk milk into yolk mixture. Set over medium-low heat and stir using wooden spoon until cream thickens enough to coat back of spoon and candy thermometer registers 180 degrees Fahrenheit; do not let mixture simmer or eggs will curdle. Set saucepan in ice-filled bowl. Stir cream until cool. Strain if necessary to remove lumps. Blend in vanilla. Cover cream and refrigerate until ready to use. Makes about 1 1/2 cups. Copyright © 2018 LostDishes.com |
