Pudding – no egg, no starch. Using iota carrageenan

This recipe was made in preparation for a dinner I’m cooking in UK. No crazy flavour combinations again, just new ways of delivering those flavours. So, a pudding with no egg or and starch. Why? Well, I don’t really like the texture of starch, that’s one thing. For the egg, I love eggs, but funny enough, it’s considered an allergen in Canada. Personally, I don’t care about that part, but I suppose this was just a quick challenge I wanted to do. To make something familiar while removing many of its familiar components.

So the pudding is now made with only 4 ingredients – light cream (5% fat), dark chocolate (70% coco), sugar and iota carrageenan. The result? Pudding that just very very quickly melts in your mouth, with an extremely rich texture, but with lower fat content. Hey, I think I should start talking to some retirement homes.

Admittedly, the lack of starch and egg makes the pudding a bit loose. I tried it with tara gum added. It became thicker, but the texture suffered – it wasn’t as rich, and became slightly pasty.

Also in this recipe are some orange caramels, recipe from a very good friend and pastry chef Shane Harper, and some quince mostarda Shane gave me a few months back.

Though, I decided not to bring the mostarda with me to UK. I’m keeping that shit for myself.

Chocolate pudding, orange caramel, quince mostarda, freeze dried chocolate mousse.

About torontofoodlab

Chef of Toronto Food Lab, a GPI division. View all posts by torontofoodlab

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