The Smitten Kitchen Cookbook
White Chocolate Pudding with Blackberry Curd
Page 273
| Course Type: Desserts
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Zosia from Toronto, ON
Lovely dessert, elegant in both appearance and flavour.
The delicious pudding is silky and creamy and not overly sweet and the tart berry curd is the perfect complement. It’s not nearly as rich as custards, pots de crème etc that contain cream, it’s easy to make and can be made well in advance – perfect company fare.
The instructions start a little oddly: you’re directed to combine the pudding ingredients in a heavy saucepan but then cook them over simmering water – I think "saucepan" should have been "heatproof bowl". Since I’d already put everything into a pot, I cooked the pudding over direct heat (med-low), removing it from the burner when it was time to add the white chocolate. The residual heat was enough to melt the chocolate. Though the recipe doesn’t specify, I waited until the pudding had set in the fridge and the curd had cooled to room temperature (~30min) before layering the two.
This was enjoyed by everyone, even those who don't care for white chocolate.
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