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Tuesday, April 24, 2012

Puding Coklat Maizena (Corn Starch Chocolate Pudding)

 


In Indonesian & English


Bahan
-  130 gr Gula, 1½ st Rhum, 1 bh Vanillie   Hias alternative II: Dng saus cherry asam
-  30 gr Coklat bbk-tdk mns, 600 ml Susu -  1 btl Cherry asam, Gula, Maizena
-  4 Kng telur, 120 ml Krim kental                -  Whipped cream, Daun Mint
-  20 gr Mentega twr-temp ruang, ptg2       Hias alternative III: Dng saus Vla
-  100 gr Coklat masak Semisweet-iris          -  400 ml Susu, 3 Kng telur, 70 gr Gula hls
-  1/8 st Garam, 40 gr Maizena                     -  50 ml Krim, 25 gr Maizena, 1 sm Rhum
Hias alternative I:                                            -  Cherry asam, Coklat serut
-  Whipped cream, Cherry, Coklat serut

Cara membuat
-   Aduk maizena dng gula, coklat bbk, garam. Campur 120 ml susu dng kng telur, kocok. Mskkan campuran susu ke coklat-gula, aduk rata. Sisihkan.
-   Panaskan 480 ml susu, krim & buah vanillie. Didihkan & angkat dari api. Tuang susu ke adonan susu-coklat, aduk dng whisk hingga adonan halus/lembut.
-   Mskkan adonan dlm pan di atas api panas kecil-sedang. Masak & aduk terus sampai adonan lembut & mengental (± 4 mnt). Keluarkan buah vanillie. Saring dng saringan halus agar menghasilkan adonan yg tdk bergumpal. Mskkan coklat iris hls, rhum & mentega. Aduk dng spatula sampai adonan lembut.
-   Tuang kedlm 6-8 mangkuk/gelas saji, ratakan permukaannya. Bila anda tdk menyukai kulit pada permukaan puding, pasangkan plastik lembaran utk menutup permukaan mangkuk/gelas sampai puding dingin utk menghindari terbentuknya kulit. Bila menyukai kulit pada permukaan puding, biarkan pudding terbuka sampai dingin. Setlh pudding dingin, tutup mangkuk/ gelas saji dng plastik & dinginkan di kulkas selama minimal 3 jam, dpt disimpan sampai 2 hari.
-   Saus cherry asam: Didihkan air rendaman/juice cherry asam dari botol dng api kecil-sedang, beri sedikit maizena & gula. Masak & aduk hingga adonan mengental (berupa saus agak kental).
-   Vla: Kocok kuning telur. Campur maizena dng ½ bag. susu, mskkan telur, aduk. Sisihkan. Didihkan sisa susu, krim & gula sambil diaduk hingga larut. Kecilkan api, tuangi larutan maizena-telur, aduk cepat hingga tercampur rata & menental. Angkat, beri rhum, aduk, sisihkan.
-   Ada beberapa alternatif utk menghias pudding seblm disajikan:
*  Hias pudding dng whipped cream & cherry asam, taburi coklat serut.
*  Hias pudding dng saus cherry asam, cherry, whipped cream & daun mint.
*  Hias pudding dng saus Vla & cherry, taburi coklat serut.

Ingredients
-  130 gr Sugar, 1½ tsp Rum, 1 Vanilla pod       Garnish alternatives II: Cherry Sauce
-  30 gr unsweetened Cocoa powder                      -  1 jar sour Cherries, Sugar, Cornstarch
-  4 Egg yolks, 600 ml Milk, 1/8 tsp Salt           -  Whipped cream, Mint leaves
-  40 gr Corn starch, 120 ml Heavy Cream        Garnish alternative III: Custard sauce
-  20 gr unsalted Butter-room temp, cuted        -  400 ml Milk, 70 gr Caster Sugar
-  100 gr Semisweet chocolate-finely chopped   -  25 gr Cornstarch, 50 ml Cream
Garnish alternatives I:                                             -  3 Egg yolks, 1 tbsp Rum
-  Whipped cream, Cherries, shaved Chocolate  -  Sour Cherries, shaved Chocolate

Directions
-   Combine cornstarch, sugar, cocoa pwd, salt. Mix well 120 ml milk & egg yolks. Pour milk mixture into the cocoa-sugar, whisk to combine it well. Set aside.
-   Heat 480 ml milk, cream & vanilla pod. Bring to a boil & then remove from heat. Pour the milk into the milk-cocoa mixture, whisk constantly until the mixture is smooth.
-   Put the mixture into a saucepan over low-medium heat. Cook & stir constantly until the mixture smooth & rather thickens (± 4 mins). Discard vanilla pod. Pour the mixture through a fine-mesh strainer to remove any lumps that may have formed. Add in chopped chocolate, rum & butter. Stir with spatula until the mixture is smooth.
-   Pour into 6-8 bowls/ramekins, smooth the pudding surface gently. If you dislike pudding skin, press plastic wrap on top of the bowls/ramekins until cooled to prevent a skin from forming. If you like pudding skin, leave the pudding uncovered until cooled. After the pudding cooled, cover the bowls/ramekins with plastic wrap & refrigerate for at least 3 hours & up to 2 days.
-   Sour Cherry sauce: Over medium-low heat, bring the cherry juice from the jar to a simmer; add some corn starch & a pinch of sugar. Stir until thickened to a sauce consistency.
-   Custard sauce: Whisk the egg yolks. Mix corn starch with ½ part of milk, add in eggs; mix well. Set aside. Boiled the rest of milk, cream & sugar, constantly stir until the sugar dissolved. Reduce the heat; pour in eggs mixture, stir quickly until it combine & thicken. Remove from heat. Add in rum; stir well. Set aside.
-   There are some alternatives to garnish the pudding before serving:
*  Garnish with whipped cream & sour cherries, sprinkle with shaved Chocolate.
*  Garnish with cherry sauce, cherries, whipped cream & mint leaves.
*  Garnish with custard sauce & cherries, sprinkle with shaved chocolate.

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