22/03/2018 - 14:07
Tea recipe: Earl Grey Royal chocolate pudding!

Next to chocolate eggs you’ll complete your Easter with this lovely Earl Grey chocolate pudding! Here you’ll fine a simple recipe on how to make it:

100 grams (creamy) milk chocolate
1 tbsp unsalted butter
3 tbsp cornstarch
1 tbsp cocoa powder
2 tbsp Earl Grey Royal tea leaves
200 grams sugar (granulated)
500ml. whole milk
180ml. heavy cream
2 tbsp sugar (icing)
Pieces of sugards orange peel
Pinch of sea salt

Preparation time: about 20 minutes

Let's get to work: 
Chop the chocolate into fine bits and combine them with the butter in a heatproof bowl (and set aside). Siff the cornstarch and cocoa powder in a saucepan and whisk in the 200 grams of granulated sugar and about 1.5 tablespoon of the Earl Grey Royal tea leaves. Add the milk and whisk in the granulate sugar and 1 1/2 teaspoons of the tea. Bring the mixture to a boil and cook – whisking constantly – until very thick, about two minutes. Strain the mixture through a fine sieve over your chocolate and butter and leave it for about half a minute. (The chocolate and butter will melt). Stir the mixture with your whisk until smooth. Spoon the mixture into seks serving cups or ramekins, press tight with kitchen wrapp directly onto the surface of the puddings and cool. Then refrigerate until chilled (for at least one hour).

In the meantime: pulverise the remaining half table spoon of Earl Grey Royal tea leaves in a mortar. In a bowl: whip the heavy cream with the icing sugar and near the end add the powdered Earl Grey leaves. Spoon a big dollop of cream onto every pudding and garnish with some pieces of sugared orange peel, chopped choclate and a few grains of sea salt.

Well, what do you think: you haven’t had anything better for a long time! ;-)

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