Ingredients for one pudding (8 people)
3 sheets of gelatin
1/2 liter of whipped cream
20 grams of sugar
150 grams of pure chocolate from 55-60% cocoa
10 grams of butter
1 gram of clove powder
5 grams of cinnamon
10 grams of cocoa powder
50 ml Asian White
30 grams of white chocolate
* this recipe was devised and made by Arvid Bergström, Biersommelier and Foodpairing specialist
Cooking time 10 minutes and 2 hours cooling
Soak the gelatine leaves in cold beer for about 5 minutes.
Beat the cream with the sugar almost stiff. Break the chocolate and put the pieces in a bowl. Place this bowl on a pan with a little water on a low heat. We are going to melt the chocolate in a bain-marie. Add the butter and heat it slowly. Stir until the chocolate has melted. Sprinkle the clove powder (1 gram is a tiny bit), cinnamon and the cocoa over it. Add the 50 ml beer bit by bit and stir until a liquid mass forms.
Now take the gelatin leaves and stir them into the hot chocolate mass. Spatula and then slowly add the whipped cream through it. Fill a pudding mold or molds with it. Let the molds cool in the refrigerator and stiffen.
Pour the pudding on a plate, then sprinkle with some grated chocolate. Grate a little bit of orange peel over it. The bitterness of the van zest gives the beer an extra kick and that is very tasty. Cheers!