January 28, 2010

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Orange Whipped Cream 1/4 cup(s) heavy cream
1 1/2 teaspoon(s) Sugar
1/8 teaspoon(s) grated orange zest
Pudding 1/2 cup(s) sugar
1 1/2 tablespoon(s) cornstarch
3/4 cup(s) milk

1/2 cup(s) heavy cream
1 pinch(s) salt
9 ounce(s) bittersweet chocolate, chopped
2 tablespoon(s) unsalted butter
1 teaspoon(s) vanilla extract
In a small bowl, with a handheld electric mixer on medium-high speed, beat cream, sugar, and orange zest until soft peaks form. Refrigerate while making pudding.
In a medium saucepan, combine sugar and cornstarch; whisk in milk, cream, and salt until blended. Cook over medium heat, whisking gently, just until mixture thickens and comes to a boil. Remove pan from heat; stir in chocolate, butter, and vanilla until smooth. With a handheld electric mixer on medium-high speed, beat until light and fluffy. Divide pudding into 4 (6-ounce) ramekins; top each with a dollop of Orange Whipped Cream. Serve immediately.


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