Pudding with hazelnut cream and cocoa
Here's Her Majesty, the hazelnut pudding! With this recipe, we've transformed this simple dessert into a rich and spectacular dessert this fall.
Ingredients · Servings 6 people
- 1 liter of fresh milk
- 500 g fresh cream
- 200 g toasted hazelnut grains
- 250 g granulated sugar
- 160 g hazelnut and cocoa cream
- 100 g corn starch
- rum
- seed oil
Method · 30 minuti più 8 ore di riposo
- Combine the milk and cornstarch in a saucepan and whisk well. Add the hazelnut cream and blend until smooth. If necessary, use an immersion blender. Bring to a boil over low heat, then cook for 8-10 minutes, stirring occasionally.
- Wet a 20 cm diameter pudding mold with cold water; pour in the mixture and refrigerate for 8 hours.
- Make the caramel: cook 250g of sugar over medium-low heat until it turns yellow-amber. When it starts to bubble, add 2-3 tablespoons of water and 150g of chopped hazelnuts and stir quickly.
- Pour the mixture onto a sheet of baking paper greased with a little seed oil and cover with a second sheet, also greased.
- Immediately roll out the mixture with a rolling pin, to a thickness of 3-4 mm.
- Remove the top sheet and cut the brittle, while still warm, into small pieces or diamonds. Let cool.
- Whip the cream until stiff.
- Unmold the pudding and decorate it with the hazelnut brittle, tufts of cream and the remaining chopped hazelnuts.
To the classic pudding ingredients (milk, cream, sugar, cornstarch), we added hazelnut and cocoa cream and chopped hazelnuts to make the dessert more intense (and surprise with a play on textures). We then completed the pudding by decorating it with a hazelnut brittle, dollops of cream, and more chopped hazelnuts.
