White Chocolate and Caramel Pudding with Cream and Limoncello Sauce
Considering the success of my Belgian chocolate and caramel pudding, I decided to experiment with its white version, with white chocolate, accompanied by a very creamy cream and limoncello sauce.
An elegant and delicious dessert to present on festive occasions and celebrations.
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 5 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5.3 oz White chocolate
- 4.9 oz Sugar (+ 3.5 oz for the Caramel)
- 5 Eggs
- 2 1 cups Heavy cream
Tools
- Bowl
- Copper pot
- Pot for bain-marie
- Mixer Philips electric, 450 W power, 5 Speeds + Turbo
- Mold for pudding with lid
Preparation
6 organic lemons (about 180 g)
100 ml of heavy cream
100 g sugar
1 tablespoon cornstarch
half a glass of limoncello
1 tablespoon of vanilla powdered sugar and 1 tablespoon of milk (for whipping the cream)
You can also buy the cream already whipped from an ice cream shop (NO spray cream)For the PUDDING (for a half-liter mold):
Melt the 100 grams of sugar with a little water, preferably in a copper pot: do not stir with a spoon (otherwise it clumps) but move the pot directly.
When it’s ready, pour the caramel into the mold and distribute it as evenly as possible along the walls. Melt the white chocolate over very low heat, making sure it doesn’t stick to the bottom, and let it cool slightly;
Then beat the eggs with the sugar; Add the cream first and then the eggs to the melted chocolate and mix well;
Put the mixture in the mold and cover it well with aluminum foil (ideally, use the special pudding mold with a lid (see Shopping Tips below).
Now cook the pudding over medium heat in a bain-marie for about 45 minutes; once cooked, let it cool slightly and leave to rest in the refrigerator for at least 3-4 hours.
If the mold doesn’t fit well in the bain-marie pot, with the top part sticking out, you can also bake in a preheated oven at 350°F for about an hour.
First, heat the lemon juice with the granulated sugar in a small pot.
In another bowl, dilute the cornstarch with the limoncello and add them to the hot lemon juice and sugar mixture and thicken the sauce on the fire, as soon as it thickens, immediately remove the pot from the heat and let the sauce cool well.Meanwhile, while the mixture cools, whip the cream (in a cold bowl, with cold whisks from the refrigerator it whips better) together with the tablespoon of vanilla sugar and the cold milk, then slowly pour the cold limoncello sauce into the whipped cream, continuing to mix gently, so as not to deflate the cream.
Place in the refrigerator until ready to serve with the pudding.
Unmold this delicious white chocolate and caramel pudding and serve it accompanied by this delightful limoncello sauce.
TIPS
The secret to best unmold the pudding, without surprises, is this: before unmolding it on the serving plate, immerse it for a few moments in boiling water (or wrap it in a cloth soaked in boiling water or place the mold directly on the fire for a few moments).
Shopping Tips!!!
To prepare the caramel, I used this exceptional Agnelli hand-tinned copper pot, perfect also for risottos! You can purchase it on Amazon.
For bain-marie cooking – especially for melting butter and chocolate – I use this practical and convenient bain-marie pot, available on Amazon at a special price.
If you are looking for top electric whisks, I recommend the excellent Philips electric mixer with 5 speeds (+ turbo) and 450 W of power, you can find it at a great price on Amazon.
It is very useful for cooking the pudding in a bain-marie, this pudding mold with lid, available on Amazon.
