Previously, on tastingmenu.wordpress.com –
So I wanted to make a dessert to end my family’s 2014 Christmas meal. I wanted to do something relatively easy and I thought about doing A hybrid recipe based on Nobu Miami Miso Chocolate Mousse & NYTimes’ Mark Bittman’s Cornstarch Pudding Recipe. Mark Bittman’s constarch pudding base recipe can be found online here:
For this recipe, I carried over the amount of hatcho miso (3/4 t) and rice vinegar (1/2 t) for the pudding. And so the resulting recipe appeared as –
Time: 30 minutes, plus chilling
2 oz 85% chocolate, finely chopped/shaved (Whole Foods, Edgewater, NJ only had 70%)
3/4 t hatcho (red) miso (remember, it already has salt in it)
1/2 t rice vinegar
2 1/2 cups half-and-half or heavy cream
5 oz+2t sugar
3 tablespoons cornstarch
1. I started by completely blending 4oz of heavy cream (or milk) and cornstarch and set the thickening slurry aside.
2. I followed the slurry preparation by blending the hatcho miso and rice vinegar into a mixing cup and set that aside.
3. The sugar I placed into a saucepot and incorporated the 2 cups of heavy cream a bit at a time, constantly stirring, on 50% max heat.
I kept stirring the mix until all the sugar dissolved and I didn’t feel the sandiness/graininess of sugar.
4. Once the sugar was dissolved, I extracted as much of the sugar/cream mixture needed to make the miso/vinegar mixture into a smooth pourable paste (set the heat of the remaining cream/sugar mixture to minimum while blending the miso).
5. The miso/vinegar/cream/sugar mix got poured back into the saucepot with the remaining cream/sugar mixture and I brought the heat back up to 50% max.
6. I then kept stirring to blend the ingredients in the saucepot well and when the mixture started to create large boiling bubbles, I added the
chocolate to the saucepot. I kept stirring the mix to blend everything well. I wanted the mixture to take on a uniform dark chocolate colour.
7. Once the mixture was well blended, I added the starch/cream mixture to the pot a bit at a time and stirred to incorporate. I continued
stirring, waiting for the mixture to go from a liquid to thick pudding consistency.
8. Once the mixture thickened, I poured the mixture into a 1 quart dish (I could have poured it into 4-6 ramekins if I wanted to make individual pudding servings)
9. Mark Bittman mentions about putting a plastic wrap directly onto the pudding (once it’s cooled to room temperature) to prevent the formation of a ‘skin’ (or do not cover you like skin). But I refridgerated the whole thing until chilled, Mark Bittman suggests serving within a day that the pudding is made (optional – garnish with whipped cream).
The recipe yields about 4 servings or enough filling for a 9″ graham cracker pie crust. When I took the pudding out of the refridgerator, I did find that the pudding was a little more liquid than I liked for the dessert. I did go ahead and pour it into the graham cracker pie shell/crust and put it in the freezer to set for 2 hours before dinner. The
finished result turned out as a cross between the pudding tart which I’d envisioned and an ice cream cake! I think that if I did this dessert again, I’d increase the amount of corn starch to get that expected viscosity. As it would turn out, the dessert was fine and everyone loved the flavor!