CookEat Recipe
Chocolate Pudding with Sabayon Sauce
Individual chocolate puddings baked in a water bath and served with vanilla sabayon.
Method
Steps
Step 1
Prepare the pudding chocolate mixture with three tablespoons grated unsweetened baking chocolate and 120 mL cold milk, heating gently just to the boil.
Step 2
Separately heat 14 g melted butter with 14 g sifted flour without browning.
Step 3
Beat the whites of two pasteurized shell eggs until foamy.
Step 4
Combine the chocolate milk, butter/flour and all remaining pudding inputs:28 g icing sugar,14 g breadcrumbs,half teaspoon vanilla essence,two yolks and the same two beaten whites; stir for two minutes.
Step 5
Lightly butter six small pudding moulds and fill them.
Step 6
Put hot water in the baking tin to half mould height, outside the food.
Step 7
Bake at about 170°C for roughly twenty minutes, continuing until each pudding reaches 74°C in the centre.
Step 8
For the sabayon, beat two additional pasteurized yolks with 28 g sugar for two minutes.
Step 9
Separately boil 120 mL milk and 120 mL cream with seven drops vanilla essence.
Step 10
Gradually whisk the hot dairy into the yolks, return to the saucepan and stir gently for three minutes without boiling, until the sauce reaches 74°C.
Step 11
Strain through cheesecloth.
Step 12
Unmould the hot puddings onto a hot dish with a plain folded food-safe napkin.
Step 13
Serve the warm vanilla sabayon separately.
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