Attn. Jenny Green
Posted: Sat Oct 07, 2006 6:50 pm
OK Jenny, this is a very subtle pud, so don't expect lemon sherbet 'explosions'. Enjoy it for the 'hints' of flavour, and the texture, coz that's wot it's all about....
For 6 puds:
Lemon Verbena, Ricotta and White Chocolate Pudding with Fruit Compote.
DENNIS COTTER. PARADISO SEASONS. Dead Good Cook Book.
Do get it... Can't praise him highly enough, and you'll just LOVE his wit.
150mls cream
30 lemon verbena leaves
300g white chocolate
200g ricotta
3 eggs
3 egg whites
350g caster sugar
300g blueberries, or assorted summer berries
Warm the cream, without boiling, and pour it over TWENTY of the lemon verbena leaves in a bowl.
Leave this to infuse until the cream has cooled.
Melt the chocolate in a bowl over hot water and leave it to cool a little.
Put the ricotta in a food mixer with the infused cream and beat them gently to soften the cheese.
Add the eggs and egg whites and beat again to incorporate them. Fold in the melted chocolate.
Heat an oven to 180c/350f.
Butter six small pudding moulds of 150ml capacity and place a circle of baking parchment in the base of each.
Fill the moulds with the pudding custard and place them in an oven dish.
Pour boiling water into the oven dish to come halfway up the moulds, and place the dish in the oven to cook for one and a half hours.
(Jenny, keep an eye on them. I burnt the last lot...!) I'd recommend baking parchment over the top of the moulds as a little safeguard).
The puddings should be just set, not too firm or baked. It may take a little longer. Leave the pudding in their moulds for at least ten mins, and in any case until you need them. They should be served warm or at room temp.
To make the syrup:
Put 100g sugar in a pan with 100mls water and bring slowly to a boil.
Drop in TEN Lemon Verbena leaves and simmer for three mins until you have slightly thickened syrup.
Put 250g sugar in a small pan with the blueberries, or other berried fruit of your choice and a tablespoon of water. Bring this very slowly to a boil and simmer for five mins until the fruit is soft.
Place the puds on plates, discarding the parchment paper, and spoon a teasp of the syrup over each one (I do more...!), . Place some berries in their juices around each pud.
Jenny, I make these about this time of year.
If you get yourself some of those silicone muffin moulds from Lakeland, you can make them in those, turn them out once frozen, wrap in clingfilm then in freezer bags, and hey presto. Got them when you need them.
The syrup - exactly the same.
I hope you enjoy them.
Lol
Wellie
For 6 puds:
Lemon Verbena, Ricotta and White Chocolate Pudding with Fruit Compote.
DENNIS COTTER. PARADISO SEASONS. Dead Good Cook Book.
Do get it... Can't praise him highly enough, and you'll just LOVE his wit.
150mls cream
30 lemon verbena leaves
300g white chocolate
200g ricotta
3 eggs
3 egg whites
350g caster sugar
300g blueberries, or assorted summer berries
Warm the cream, without boiling, and pour it over TWENTY of the lemon verbena leaves in a bowl.
Leave this to infuse until the cream has cooled.
Melt the chocolate in a bowl over hot water and leave it to cool a little.
Put the ricotta in a food mixer with the infused cream and beat them gently to soften the cheese.
Add the eggs and egg whites and beat again to incorporate them. Fold in the melted chocolate.
Heat an oven to 180c/350f.
Butter six small pudding moulds of 150ml capacity and place a circle of baking parchment in the base of each.
Fill the moulds with the pudding custard and place them in an oven dish.
Pour boiling water into the oven dish to come halfway up the moulds, and place the dish in the oven to cook for one and a half hours.
(Jenny, keep an eye on them. I burnt the last lot...!) I'd recommend baking parchment over the top of the moulds as a little safeguard).
The puddings should be just set, not too firm or baked. It may take a little longer. Leave the pudding in their moulds for at least ten mins, and in any case until you need them. They should be served warm or at room temp.
To make the syrup:
Put 100g sugar in a pan with 100mls water and bring slowly to a boil.
Drop in TEN Lemon Verbena leaves and simmer for three mins until you have slightly thickened syrup.
Put 250g sugar in a small pan with the blueberries, or other berried fruit of your choice and a tablespoon of water. Bring this very slowly to a boil and simmer for five mins until the fruit is soft.
Place the puds on plates, discarding the parchment paper, and spoon a teasp of the syrup over each one (I do more...!), . Place some berries in their juices around each pud.
Jenny, I make these about this time of year.
If you get yourself some of those silicone muffin moulds from Lakeland, you can make them in those, turn them out once frozen, wrap in clingfilm then in freezer bags, and hey presto. Got them when you need them.
The syrup - exactly the same.
I hope you enjoy them.
Lol
Wellie
). It uses two things I find hard to find recipes for - lemon verbena and blueberries. And it sounds absolutely scrumptious too. I'm going to save it to my computer and let you know how I get on next year.
