Author of Ed Engoron’s Choclatique, Running Press, 2011
This is an easy-to make Italian custard found in the fanciest of Italian restaurants. It is usually made without the coffee and cocoa powder, but I decided to take it up a notch and give it a tiramisu-like flavor. It is a perfect spring and summer time dessert that will go with any Italian-themed dinner (or for any other cuisine for that matter… well maybe not so well with Chinese food or Sushi). I like to top this with warm crème anglaise or chocolate sauce and/or fresh, sweet berries. Kept covered with plastic wrap it will keep for 3 days in the refrigerator.
Prep Time: 5 minutes
Cook Time: 10 minutes
Cooling Time: 4 hours (longer is better)
Ready In: 4 hours 15 minutes
Yield: 6 Servings
1/3 cup whole milk
1 (.25 ounce) envelope unflavored gelatin (Knox)
2 teaspoons instant coffee crystals
2 tablespoons Choclatique Natura Unsweetened Cocoa Powder
2 1/2 cups heavy cream
2/3 cup granulated sugar
2 teaspoons pure vanilla extract
- Pour the milk into a small bowl and stir in the gelatin. Set aside.
- In a medium size saucepan, stir together the heavy cream, instant coffee, cocoa powder and sugar. Set over medium heat bringing to a full boil. Watch carefully, as cream when heated will quickly rise to the top of the pan and may overflow.
- Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute longer, stirring constantly.
- Remove from the heat, stir in the vanilla and pour into six individual ramekin dishes.
- Cool the ramekins uncovered at room temperature. This will prevent moisture from forming on the top of the pudding.
- When cool, cover with plastic wrap and refrigerate for at least 4 hours before serving.
ChefSecret: I like to take make a fresh seasonal berry sauce—raspberry, blackberry or boysenberry—to take advantage of the spring flavors of fresh fruit. Just blend a tablespoon of sugar with fresh berries and lightly crush. Let them marinate in the refrigerator for about an hour before serving. You can also enrich the berries further with a tablespoon of orange-flavored liqueur. Spoon on the fresh berry sauce right before serving.