CookEat Recipe
Chocolate Ice Pudding
Frozen chocolate-yolk and whipped-cream pudding in a quart mould.
Method
Steps
Step 1
Use the equivalent of six pasteurized yolks.
Step 2
Briskly whisk them with 113 g granulated sugar and one teaspoon vanilla essence in a copper basin at the edge of the range for ten minutes.
Step 3
Remove from the heat and add 113 g grated chocolate.
Step 4
Set the basin on external ice and constantly mix with a wooden spoon until thoroughly cold.
Step 5
Fold in 237 mL plain unsweetened finished whipped cream, after whipping pasteurized thick cream.
Step 6
Fill a clean one-quart pudding mould and tightly cover it.
Step 7
Freeze the sealed mould in an external ice and salt bath for about two hours, until frozen.
Step 8
Remove the mould, wipe it all around and unmould the whole pudding onto a cold dish lined with a plain food-safe napkin.
Step 9
Keep frozen until serving.
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