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BUDINO AL CIOCCOLATO

Talijanska inačica pudinga

Sastojci

  • 8 dl mlijeka
  • 80 g tamne čokolade, nasjeckane
  • 70 + 50 g šećera
  • 1 žličica ruma
  • 3 jaja
  • 1 vanilin šećer
  • 6 – 7 piškota, natrgane na manje komade

Priprema

Zavrijte mlijeko s čokoladom. Dodajte 70 g šećera i piškote i kuhajte na laganoj vatri 30 minuta. Povremeno promiješajte.
Kuhanu kremu procijedite kroz cijedilo. Gušći dio kroz cjedilo istisnite žlicom. Umiješajte rum i ostavite da se hladi 30-ak minuta.
Jaja istucite s vanilin šećerom pa umiješajte kremu.
Kalup za puding lagano navlažite, posipajte preostalim šećerom i napunite kremom. Pričvrstite poklopac.
U dublji lonac ulijte toliko tople vode da dosiže do 2/3 kalupa za puding. Stavite na vatru i u toj bagna marii kuhajte puding 40 minuta. Ohladite na sobnu temperaturu pa puding okrenite na tanjur za posluživanje.
Ukrasite tučenim slatkim vrhnjem.

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BUDINO AL CIOCCOLATO

An Italian version of chocolate pudding

Ingredients:

8 dl milk
80 g dark chocolate, chopped
70 + 50 g sugar
1 teaspoon rum
3 eggs
1 pouch vanilla sugar
6-7 ladyfinger biscuits, cut into pieces

Method:

Bring the milk and chocolate to a boil. Add 70 g sugar and cook over low heat for 30 minutes, stirring occasionally.
Strain the thicker part of the crème through a sieve. Stir in the rum and leave to cool for about 30 minutes.
Beat the eggs with the vanilla sugar and stir into the crème.
Dampen the pudding mould and sprinkle with the remaining sugar. Pour in the crème. Seal the lid.
Place enough water in a deep pot to cover 2/3 of the pudding mould. Cook the pudding in the bain-marie for 40 minutes. Leave to cool to room temperature. Turn over onto a serving plate.
Decorate with whipped cream.

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