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362 kcal
15 min.
Recipe for Spiced chocolate pudding with warm raspberries
0 reviews
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Unlock Fitatu PremiumNaN g
362 kcal
1 kcal
362.2
11.2g
13.2g
51.7g
Ingredients (servings):
3
Converted ingredients are going to appear on the shopping list
- Semi-skimmed milk49× tablespoon (490 ml)
- Raspberries, fresh or frozen2× cup (260 g)
- Orange juice, unsweetened0.5× cup (110 ml)
- Erythritol6× tablespoon (60 g)
- Gingernut biscuits6× piece (60 g)
- Dark Chocolate6× cube (48 g)
- Potato flour7× teaspoon (42 g)
- Walnuts3× piece (12 g)
- Spice blend for gingerbread2× teaspoon (8 g)
- Mint, fresh1× leaf (2 g)
How to make Spiced chocolate pudding with warm raspberries
1. In a dry pan, combine the thawed raspberries, orange juice, and 1/6 of the erythritol. Cook while stirring occasionally until the excess water evaporates and you achieve a jam-like consistency.
2. Set aside 1/5 of the milk for later use. Pour the remaining milk into a pot and add crumbled gingerbread cookies. Cook until the cookies are soft.
3. Add the crumbled chocolate to the boiling milk. Once the chocolate has melted, blend the mixture until smooth. Keep on low heat.
4. Mix the reserved milk with potato starch, the remaining erythritol, and the spice blend. Gradually add this mixture to the pot with the chocolate, stirring constantly, until thickened.
5. Spoon 1 tablespoon of warm raspberries into the bottom of each bowl. Add the pudding on top, followed by another layer of warm raspberries.
6. Garnish with crushed walnuts and mint leaves.
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