Two-Toned Pavesini Pudding
Category: Desserts
Servings: 5
Ingredients:
| Ingredient | Quantity |
|---|---|
| Orange juice | 200g |
| Orange zest | 3 |
| Sugar | 15g |
| Gelatin sheets | 9g |
| Whole milk | 400g |
| Dark chocolate | 90g |
| Sugar | 80g |
| Butter | 75g |
| Pavesini biscuits | 50g |
| Gelatin sheets | 10g |
| Fresh mint | 5 leaves |
| Oranges (for garnish) | To taste |
Instructions:
Start by preparing the orange gelatine. Soak the gelatin sheets in cold water to soften. Zest the oranges into a small saucepan. Then, filter the orange juice using a fine mesh sieve to remove any pulp or seeds, and add the juice to the saucepan with the zest. Stir in the sugar and heat the mixture gently until the sugar dissolves.
Once heated, strain the juice to remove the zest. Squeeze any excess water out of the gelatin sheets and stir them into the warm orange juice until fully dissolved. Now, prepare your molds by taking aluminum ring-shaped molds with a diameter of 11 cm. Pour around 35-40 grams of the orange gelatine mixture into each mold, then set them aside in the refrigerator to firm up.
For the chocolate layer, finely chop the dark chocolate and place it in a small pot. Add the butter in pieces, and melt it over low heat. Once melted, stir in the sugar and continue to mix until fully combined. Slowly add the warm milk to the chocolate mixture, stirring until smooth. Now, add the softened gelatin sheets (which you’ve previously soaked in water and squeezed out) into the mixture. Stir to ensure the gelatin dissolves completely.
Next, prepare the Pavesini biscuits. Place them into a food processor and pulse until finely ground. Once the orange gelatine has set in the molds, carefully spoon about 150 grams of the chocolate mixture over each orange layer, forming a smooth second layer.
Place the molds back in the refrigerator to firm up for at least 2-3 hours, allowing the pudding to fully set. To release the puddings from their molds, fill a bowl with boiling water and briefly dip the outside of the molds into the hot water to loosen them.
To serve, whip some heavy cream with powdered sugar for garnish. Use a star-shaped piping tip and a pastry bag to pipe the cream onto the puddings. Finish with a few thin slices of fresh orange and a mint leaf for an elegant touch.
Tips:
- You can swap the Pavesini biscuits with any light sponge cake or ladyfingers if preferred.
- The pudding can be prepared a day ahead to ensure it’s fully set.
- For extra flavor, try infusing the milk with a hint of vanilla or cinnamon before adding it to the chocolate mixture.
Enjoy this refreshing and decadent two-toned pudding that combines the bright citrus notes of orange with the rich depth of dark chocolate! Perfect for a special occasion or a simple treat to indulge in.
