This choc rum & raisin pudding is a wholesome possibility that’s excellent to organize for the festive season or anytime you’re entertaining.
A decadent however wholesome dessert possibility that’s excellent to organize for the festive season or anytime you’re entertaining.
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Substances
- 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 combined berries (contemporary or frozen), to garnish (150 grams)
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Directions
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Add the sultanas and rum collectively in a bowl and stir to mix. Put aside for at the least 2 hours or in a single day when you’ve got time.
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Line a small domed bowl with two layers of plastic wrap and put aside.
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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.
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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.
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Line the highest of the combination with the sponge finger biscuits ensuring to cowl your complete prime. Minimize down the biscuits to suit the bottom to cowl it totally.
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Place the bowl within the freezer and freeze in a single day or till agency.
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Take away the semifreddo from the freezer and tip onto a serving platter ensuring the sponge finger base is on the backside.
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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 lined place again into the freezer for an hour to freeze.
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Break up the darkish chocolate right into a small microwave-proof bowl and warmth for 30-second increments till it has fully melted.
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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.
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Working shortly earlier than the chocolate units, prime with a spread of contemporary or defrosted frozen berries.
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Let the Choc Rum & Raisin Semifreddo Pudding sit for quarter-hour to melt barely earlier than reducing into wedges and serving.
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