First I made a vanilla pudding (following this basic recipe, but omitting the passion fruit), and I filled the bottoms of the jars (they are 125ml jars) with it. I put the jars in a bowl with some cold water to cool quickly. I added a few pieces of 72% dark chocolate to the pot with the remaining vanilla pudding, which was still hot, and stirred to make chocolate pudding. I poured some in to make a second layer in the jars. I had a lot of chocolate pudding left over for four ramekins, so I made a separate dessert too :-).
In the end, when the puddings were cold I made the final pink layer: I whipped about 100 ml of cream with a tsp of Plum Powder (the flavour was lightly tangy and really nice, and the colour very pretty) and pour it on top. Refrigerate with the lid on, and serve with the lid on!! Very cute!
And now another sweet reminder: Emma just published the recap for
March Sweet New Zealand, and there are some amazing entries!
Click here and come and have a look for yourself!!!
Photos and Recipes by Alessandra Zecchini ©