Tag Archive for: fruit desserts

Pear and chocolate pudding

Pears and chocolate are a great classic that makes our mouth water just by thinking of their flavour. If we add to this the fact that this Pear and chocolate pudding is super light, we have found a solution to satisfy our craving for sweets without destroying our effort to follow a balanced diet.

This Pear and chocolate pudding is not only a perfect dessert, but it is also excellent as an alternative breakfast or mounth-watering afternoon snack.

Do you know where this recipe comes from? From chatting with a customer of my greengrocer’s who was buying pears to cook this pudding, which I wanted to make even more irresistible by completing it with a chocolate cream!

budino-di-pere

Pear and chocolate pudding

carbohydrates 20,82g per 100g with sweetener

Ingredients for the pudding for 4 servings

  • 500g pears, peeled and cored
  • 40g thick coconut milk or water
  • 20g brown rice flour*
  • sweetener* or sugar

Ingredients for the chocolate ganache

  • 70g bitter chocolate
  • 40g plant or cow’s milk
  • toasted hazelnuts

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)

Preparation

  1. Dice the pears and cook them in a pan with coconut milk or water: if you use water, you won’t have the pleasant coconut note.
  2. When pears start di undo, add the rice flour, stir well and blend to a cream: adjust sweetness adding sweetener or sugar to taste.
  3. Pour into 4 little glasses and put in the refrigerator.
  4. Meanwhile, prepare the chocolate ganache chopping the bitter chocolate and pouring on top of it the milk brought to a boil; stir with a whisk to a smooth and even cream.
  5. At the time of serving, take the glasses out of the refrigerator and complete with the chocolate ganache: if the chocolate has become too hard, warm it up to make it runny and garnish with chopped hazelnuts.
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Peach pudding with coconut and mint with no added sugar

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Peach pudding with coconut and mint is a fruit salad disguised as a dessert and is the answer to two needs: the first is to find an alternative to ice cream for Gaia and Nicolò on long, sultry summer days, the second is to use the very sweet peaches my greengrocer friend gave me before closing for the holidays.

In fact, this Peach pudding with coconut and mint can be prepared without adding sugar to what the sweet seasonal fruit already contains, or, as I did to make the preparation really resemble a real dessert, I added a few drops of liquid sweetener in the preparation of the pudding.

By using coconut milk (strictly natural and unsweetened) I have avoided adding fat to the preparation, the carbohydrate intake per 100g of coconut milk is only 2.7g and, a gift we can give to friends who cannot consume dairy products, it is also lactose free.

Finally, a touch of freshness with the mint that grows in the corner of aromatic herbs of my vegetable garden at home could not be missing… even if the sprig gave me a lot of trouble by twisting itself around the whisk I used to make the pudding… check it out!

Any other soft desserts? Take a look! 

Il budino di pesche al cocco e menta pronto per essere gustato

Peach pudding with coconut and mint

Peach pudding with coconut and mint with no added sugar    

7.56g carbohydrates per 100g

 Ingredients for 6-7 puddings

  • 400g coconut milk
  • 300g peach pulp (approx. 2 peaches)
  • 30g rice starch*
  • 8g gelatine sheets*
  • a sprig of mint plus a few leaves for garnishing
  • sweetener* or sugar to taste

Ingredients for the sauce

  • 125g blackberries
  • 125g raspberries
  • ½ lemon, juice
  • slivered almonds*
  • sweetener* or sugar (optional, I did not add anything)

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. First of all, soak the gelatine in a bowl with cold water.
  2. Peel the peaches and cut them into coarse pieces which you put in a food processor with some of the coconut milk. Blend to obtain a homogeneous and perfectly smooth mixture.
  3. Mix the rice starch in a saucepan, gradually adding the remaining coconut milk while stirring with a whisk; add a sprig of mint and place the mixture on the heat; when it is lukewarm, pour in the blended peach and when the cream starts to thicken, remove it from the heat and add the squeezed out gelatine, stirring well with the whisk so that the gelatine melts and is perfectly incorporated.
  4. Allow the peach cream to cool, stirring occasionally, then, when the container is cool enough, cover it with cling film and chill for a few hours in the refrigerator.
  5. Meanwhile, prepare the sauce. Put the berries in a non-stick pan with the juice of half a lemon and cook on high heat. When the fruit has released its liquid, turn off the heat and allow to cool.
  6. Remove the peach cream from the refrigerator, remove the cling film, and mix the cream with a spatula in bottom-up movements. Using a ladle, transfer the pudding into serving cups and top with a spoonful of berry sauce and almond slivers to taste. Garnish with mint leaves.

Immagine ravvicinata del budino pronto

Version with gluten of Peach pudding with coconut and mint with no added sugar

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

 

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