This delicious dessert can be incredibly versatile
Custard is a quintessential dessert that lends itself to varied interpretations which makes it a delight to work with. Here are two recipes that showcase the versatility of chocolate custard.
Chocolate Custard With Green Apple Foam
Recipe courtesy Pankaj Tamgire, executive chef, Pride Hotel Nagpur
Ingredients
For the Custard
Milk 280 ml
Custard Powder 90 grams
Sugar 120 grams
For the Chocolate Ganache
Callebaut 35% Chocolate 1000 grams
Butter 50 grams
Milk 50 ml
Cream 1000 ml
Fruits
Papaya 6 grams
Musk Melon 60 grams
Green Apple 100 grams
Banana 50 grams
For the Green Apple Foam
Milk 500 ml
Green Apple Puree 200 grams
Steps To Make Chocolate Custard With Green Apple Foam
To make the custard, boil the milk to 100 degrees centigrade.
Mix the custard powder, add sugar to the mix, stir well to void the bubbles.
To make the chocolate ganache, melt the Callebaut 35% Chocolate on a double boiler, add milk, butter, and cream mix well.
Cut all the fruits into equal sized cubes.
To make the green apple foam, boil the milk, add green apple puree. Mix vigorously to create the foam.
Arrange the custard and chocolate in a plate. Top this with cubed fruits and add green apple foam on the top.
Garnish it with edible flowers and chocolate chips.
Recipe For Chocolate Custard
Recipe courtesy Dheeraj Malik, executive chef, Sterling Darjeeling
Ingredients for Chocolate Custard
Milk 1 litre
Whole Sugar 200 grams
Chocolate Custard Powder 50 grams
Chocolate Garnish Sprinkle 6 pieces
Steps to Make Chocolate Custard
Take milk and sugar in saucepan and boil it while stirring the same.
When it is being stirred put custard powder. Keep stirring.
Pour in serving glasses and set in the chiller.
Serve chilled garnished with chocolate sprinkles.
