Chef’s Table Cuisine : Chocolate Pudding

Chocolate Raspberry Pudding Pots Two Egg Yolks One Cup of thirty five percent cream One Half-Cup of Milk Four Tablespoons of Sugar One Half-Cup of Vanilla Extract Whisk over medium-high heat until bubbling Pour a quarter of the mixture into the yolks and whisk Add warmed yolks back to the mixture Apply mixture to low-heat Let mixture thicken One hundred fifty grams of chocolate chips Add the mixture Blend in food Processor Two to three raspberries in each bowl Pour mixture over raspberries Refrigerate for three hours Add whipped cream, a raspberry and a mint leaf Serve {Logo : Fanshawe College}

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