This flourless dessert is similar to our Chocolate Pudding, but firmer and creamier. The taste and texture improves drastically if left in the refrigerator for more than 24 hours.
8 servings
- 20-24 lady fingers, halved crosswise
- 2 cups whole milk
- 6 egg yolks (Singapore eggs sized)
- 1/3 cup sugar
- 2 tbsp gelatin powder
- 1 cup heavy cream
- 175 g bitter sweet chocolate, finely chopped
- chocolate curls for decoration
- 1 cake pan greased with butter
- Line the bottom of the pan with baking paper and grease the baking paper with butter lightly.
- Arrange the lady fingers around the side of the pan, sugar side out and flat side down.
- Whisk the egg yolks and sugar in a heat resistant bowl till the mixture is almost white.
- Bring the milk to a simmer over low heat, then whisk the milk into the egg and sugar mixture.
- Return the mixture to the sauce pan and stir in the chocolate. Heat over medium heat, stiring frequently, till the chocolate melts and the custard is thickened enought to coat the spoon. This should take about 10-15 minutes.
- Meanwhile, soak the gelatin in about 5 tbsp of water for at least 5 minutes, then place the bowl in very hot water and stir till the gelatin dissolves.
- Pass the custard through a wire sieve into a clean bowl.
- Stir the gelatin into the hot custard and place the bowl of custard in ice cold water. Stir often.
- Beat the cream with an electric beater till soft peaks form, then fold the cream into the custard gently when the custard is almost set.
- Spoon the mixture into the cake pan and refrigerate for at least 3 hours.
- Decorate with the chocolate curls before serving.
Do not worry if the lady fingers do not stand up right on the cake pan before the custard is poured in. As long as the incline from the base of the pan is more than 45 degrees, the custard will push the lady fingers outwards, towards the side of the pan.
Acknowledgment: This is an recipe adapted from The Illustrated Kitchen Bible.
