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puddings

Holiday Chocolate Budino

December 24, 2013

chocolate budino

 

Call it house keeping, starting the New year off right, tying up loose ends or whatever you choose. It was time to take the leap and redesign the blog.

Welcome to my new space. Pull up a chair and get ready to enjoy a great chocolate dessert.

 

I’m about to introduce you to one of the best and most festive holiday desserts I’ve ever had the pleasure of making.

 

farm road

plated budinofarm house

 

First, let me tell you about the inspiration behind the recipe. You know how much we love Cape Cod, right? Well, it just so happens that a great restaurant recently opened called Vers Restaurant & Patisserie. You can read more about the chefs and see my photographs in the feature article I wrote here.

 

holiday collage

 

Anyway, after the photo shoot, the Executive Chef and owner, Jonathan Haffmans and the Executive Pastry Chef, Stephen Jones were kind enough to share this recipe with me.

When I first saw the recipe, I was excited because I love chocolate pudding.  I was reluctant to add the rosemary and pepper because I’m not much of a fan of either ingredient. But I’ve tried their food and trust them so I went ahead and made the recipe as recommended. It’s simply divine.

 

by the chimneyplanterswreath

 

You’ll definitely want to add this establishment to your list of places to visit the next time your in Massachusetts. (disclosure: they’re not paying me to write this post, they just have great food). They’re also open year-round and the Cape is a fantastic place to visit off-season.

 

lone treepudding horizontal

 

This recipe is perfect for the holiday season. The pudding itself is very simple to make and is rich, creamy and smooth. The rosemary lends the slightest hint of evergreen to the flavor and the pepper gives it just the right touch of spice. The milk jam and brioche crumble work in concert to provide the perfect mix of textures for your palate.

In short, you have to try this dessert. It’s like eating Christmas.

 

lit treespoon and twine

 

Speaking of Christmas, I hope you have a wonderful holiday and lots of great food. Happy New Year!

 

coming homespoon full of pudding

 

Salt and Pepper Holiday Chocolate Budino with Rosemary Milk Jam, Shredded Brioche, Fleur de Sel and Tellicherry Pepper 

Chocolate Budino

Milk, 2 Cups
Dark Chocolate, 4oz, chopped
Butter, 1 Tblsp.
Cornstarch, 2 Tblsp
Sugar, 1⁄2 Cup
Cocoa Powder, 1Tblsp.

Bring milk and butter to a simmer over medium heat. Combine cornstarch, sugar and cocoa powder in a separate bowl. Temper milk mixture to cornstarch mix by gradually adding the hot milk in stages. Once all is incorporated, return to heat and add chopped chocolate. Whisk constantly till it becomes smooth and reaches a simmer. Turn off heat, push through fine mesh strainer and chill immediately. Cover with surface with plastic wrap.

Rosemary Milk Jam

Fresh Rosemary, 8 Sprigs
Whole Milk, 3 Cups
Cream, 1⁄2 Cup
Sugar, 1 Cup
Vanilla Bean, 1ea, split and seeded
Corn Syrup, 3 Tblsp.
Baking Soda, 1 tsp
Butter, 4 Tblsp, room temperature

Combine milk, cream, sugar and rosemary and bring to simmer while stirring often. Lower heat and let reduce by half. Add baking soda carefully, the mixture will expand rapidly. Add corn syrup. Continue to cook and stir till it becomes light brown in color. Remove from heat. Push through a fine mesh strainer and cool to room temperature. Add butter and mix till well blended. Chill.

Shredded Leftover Brioche

Brioche 1 Loaf
Powdered Sugar, 1⁄2 Cup

Take leftover, day old, brioche and remove crust. Using fingers pinch and pull the brioche creating rough pieces of all different shapes and size. Place bread pieces onto a sheet pan and dust with powdered sugar. Let sit at room temperature, uncovered, for 24 hours. Store in airtight container for up to three days.

Garnishes

Fleur De Sel Sea Salt (or another type of sea salt)
Course Ground Tellicherry Peppercorns (or another type of peppercorn) Unsweetened Soft Whipped Cream

Assembly

Remove budino mixture from cooler and whip by hand to smooth out any lumps. Spoon three dollops of budino evenly across the plate. Top each dollop with a sprinkle of salt and pepper. Top each dollop with a piece of shredded brioche. Place rosemary milk jam around outside of plate. Garnish with a spoonful of unsweetened soft whipped cream.

My cooking notes: I only had 4 sprigs of rosemary so that’s what I used. Also, I found I had to cook for quite a while to get it thick. While it’s not difficult to make, I found this tutorial helpful.

 

Bon appétit! 

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