INGREDIENTS
Whipped white chocolate cream
95 g good quality white chocolate 28%
335 ml fresh cream 35% fat
15 g liquid glucose
1 tsp vanilla bean paste
Lemon pudding
70 g unsalted butter, melted
1 tsp lemon zest, finely grated
50 ml lemon juice
160 g caster sugar
45 g self-raising flour, sifted
190 ml full cream milk
4 eggs, separated
Pinch of cream of tartar
Miele Accessories
METHOD
Whipped white chocolate cream
- Place the chocolate into a bowl.
- Place 135 ml of the fresh cream, glucose and vanilla into a saucepan on medium heat, induction setting 7 and bring to the boil.
- Pour the boiled cream mixture over the chocolate and whisk until the chocolate has completely melted and combined.
- Add the remaining 200 ml of fresh cream and mix to combine.
- Cover with plastic wrap touching the surface and place into the refrigerator for a minimum of 6 hours.
Lemon pudding
- Place the melted butter, lemon zest, lemon juice, 95 g of the caster sugar, flour, milk and egg yolks in a bowl and whisk to combine.
- In the bowl of a freestanding mixer with a whisk attachment, whisk the egg whites, cream of tartar and remaining caster sugar on high speed until the meringue reaches a soft peak.
- Fold one third of the meringue into the lemon mixture before gently folding through the remaining meringue.
- Use vegetable oil spray to lightly grease 8 glass pudding jars, 80 mm in diameter x 45 mm in depth.
- Spoon the mixture evenly between the prepared jars.
- Place the jars into a large perforated steam container and cover loosely with foil.
- Carefully place the tray into the steam oven and Steam at 85°C for 25 minutes until set.
Assembly
- Transfer the chilled white chocolate cream into the bowl of a freestanding mixer with a whisk attachment and whip until it reaches a firm consistency.
- Prior to serving, use a large warm spoon to top the pudding with a scoop of whipped white chocolate cream. Serve the pudding warm.
APPLIANCE / FUNCTION
Kirsten Tibballs
Kirsten Tibballs, proclaimed by MasterChef Australia as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers.
With a desire to pass on her knowledge to other passionate food lovers and professional pastry chefs, Kirsten established Savour Chocolate & Patisserie School in 2002 in Brunswick, Melbourne. Savour creates an opportunity for students to learn from and work alongside their award-winning chefs. It boasts a state of the art kitchen and hosts a number of renowned international pastry chefs each year.
