Blueberries are packed with antioxidants and beneficial vitamins. No wonder it’s known as a superfruit. Try it in our Chocolate, blueberry pudding
Enough for 6
• 15 ml gelatine
• 30 ml water
• 100 g dark chocolate (minimum 70% cacao), chopped
• 25 ml canola oil
• 2 eggs, separated
• 50 g (60 ml) xylitol sweetener
• 100 g blueberries, fresh or frozen
Mix gelatine with water. Allow to stand for 5 minutes. Melt chocolate and oil together in a glass bowl over a saucepan of boiling water. Don’t let the bowl touch the boiling water. Mix well and remove from heat. Allow to cool slightly.
Beat egg yolks and stir into chocolate. Whisk egg whites till they form stiff peaks and stir in sweetener one spoonful at a time. Whisk until glossy and stiff. Whisk a third of meringue mixture into chocolate mixture. Fold in rest of meringue mixture. Melt gelatine in microwave for 30 seconds. Fold berries and gelatine into chocolate mixture. Spoon mixture into a 2 litre patterned mould.
Allow to set in fridge for 3 – 4 hours or overnight. Dip mould quickly in boiling water and turn out onto a serving.
Remember those tempting, rainbow-coloured puddings we used to enjoy at our childhood fêtes? Delight in them again – they’re much healthier these days.
Puddings at the fête
Edition SARIE FOOD April / May 2014 | Story Puddings at the fête|Recipe Chocolate, blueberry pudding