Chocolate Croissant Pudding with Warm Raspberry Sauce

Posted by System Administrator Monday 12th January 2015 0 Comment(s) Wine & Food Inspirations,
Restaurant: Hatch and Sons

The Little Museum of Dublin 

15 St. Stephen's Green, Dublin 2

Telephone Number for Bookings:

01 661 0075

Email: info@hatchandsons.com

Twitter: @hatchandsons

Facebook: www.facebook.com/pages/Hatch-and-Sons/


Chef: Hugo Arnold
Preparation time: 45 Minutes
Cooking time: 1 Hour
List of Ingredients: Dessert


Method:

Ingredients

  • 110g stale croissants
  • 100g good quality bitter chocolate
  • 1-2 tablespoons rum
  • 300ml full fat milk
  • 150ml double cream
  • 1 vanilla pod
  • 2 eggs, plus 2 egg yolks
  • 50g light muscavado sugar
  • icing sugar for dusting

For the sauce:

  • 225g raspberries
  • 25g icing sugar
  • 1-2 tablespoons framboise liqueur

Method

  1. Arrange the croissants loosely in a buttered ovenproof baking dish or souffle dish. Melt the chocolate in a bowl set over a pan of hot water, remove and stir in the rum. Slowly bring the milk, cream and vanilla pod to the boil, remove from the heat and leave to infuse.
  2. Whisk the eggs, yolks and muscovado sugar together until thick, pour in the milk and whisk in the melted chocolate. Strain the chocolate custard over the croissants and leave to soak for 30 minutes, pressing the croissants below the surface from time to time. Place the baking dish in a water bath and bake at gas mark 2/150C for 45-60 minutes, or until the pudding is set in the centre.
  3. To make the sauce, stir the raspberries with the sugar and warm gently until the raspberries just collapse and the juices just start to run. Mash with a fork, pass through a sieve and serve with the pudding, dusted with icing sugar.
Tip: Pain au chocolate also works well in place of the croissants and chocolate
 



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