This choc rum & raisin pudding is a wholesome possibility that’s good to arrange for the festive season or anytime you might be entertaining.
A decadent however wholesome dessert possibility that’s good to arrange for the festive season or anytime you might be entertaining.
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Elements
- 1 cup sultanas (170 grams)
- 2 tbsp brown rum (40 mls)
- 3 egg yolk (75 grams)
- 2 tsp vanilla extract (10 mls)
- 5 tbsp Natvia (80 grams)
- 3 cups reduced-fat Greek pure yoghurt (780 grams)
- 1/4 cup cacao/cocoa powder (25 grams)
- 4 Italian sponge biscuits (50 grams)
- 1/4 cups coconut oil melted (60 mls)
- 100 grams darkish chocolate (70%), melted
- 1 cup blended berries (contemporary or frozen), to garnish (150 grams)
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Directions
Add the sultanas and rum collectively in a bowl and stir to mix. Put aside for at the very least 2 hours or in a single day when you have time.
Line a small domed bowl with two layers of plastic wrap and put aside.
Fill a saucepan with a cup of water and convey to the boil. Add the egg yolks, one teaspoon of the vanilla and three tablespoons of the Natvia to a heatproof bowl and set over the saucepan of boiling water ensuring that the water doesn’t contact the bowl. Stir the egg yolks till they thicken barely about 5-8 minutes. Set the egg yolks apart to chill barely.
Add 2 cups of the yoghurt, the sifted cacao/cocoa powder and rum soaked sultanas to cooled egg yolks and stir to mix. Pour the combination into the lined bowl.
Line the highest of the combination with the sponge finger biscuits ensuring to cowl all the high. Minimize down the biscuits to suit the bottom to cowl it totally.
Place the bowl within the freezer and freeze in a single day or till agency.
Take away the semifreddo from the freezer and tip onto a serving platter ensuring the sponge finger base is on the backside.
To make the topping, combine the remaining yoghurt, remaining Natvia, remaining vanilla and the melted coconut oil collectively in a small bowl. Unfold the yoghurt combination excessive of the out-turned pudding utilizing an offset spatula. As soon as evenly coated place again into the freezer for an hour to freeze.
Break up the darkish chocolate right into a small microwave-proof bowl and warmth for 30-second increments till it has fully melted.
Take away the pudding as soon as the yoghurt layer has frozen and pour the chocolate excessive of the pudding in order that it runs down the sides.
Working rapidly earlier than the chocolate units, high with a spread of contemporary or defrosted frozen berries.
Let the Choc Rum & Raisin Semifreddo Pudding sit for quarter-hour to melt barely earlier than chopping into wedges and serving.
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