细Cooking Magazine - November/December 2020

Servings:8

The combination of fresh mint and bittersweet chocolate gets a sophisticated boost when nestled in a pavlova, adding marshmallowy bonus to the classic flavoring pairing

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1-1/2 cups whole milk
1 packed cup fresh mint leaves; more for garnish (optional)
1/4杯砂糖
2 large egg yolks
3 Tbs. cornstarch
¼ tsp. kosher salt
½ cup chilled heavy cream
1Pavlova Shell, baked and cooled or 8 mini shells
1/2 oz. bittersweet chocolate, shaved with a vegetable peeler; more melted, for drizzling
Candied Mint Leaves, for garnish (optional)

Calories (kcal) : 250
Fat Calories (kcal): 80
Fat (g): 9
Saturated Fat (g): 5
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 2.5
Cholesterol (mg): 70
Sodium (mg): 160
Carbohydrates (g): 40
Fiber (g): 0
Sugar (g): 36
Protein (g): 5

Preparation

In a blender, combine 1-1/4 cups of the milk and the mint, and purée for about 30 seconds. Transfer to a medium heavy-bottomed saucepan. Bring to a simmer over low heat, then pour through a fine-mesh sieve into a bowl, pressing on the mint.
In another bowl, whisk the sugar, yolks, cornstarch, salt, and the remaining 1/4 cup milk. Whisk in the warm mint-milk in a slow stream. Transfer the mixture back to the saucepan, and bring to a simmer over medium heat, whisking constantly until the mixture thickens, 3 to 4 minutes. Transfer the pudding to a bowl, and cover the surface with plastic wrap. Chill until cold, about 2 hours.
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream until soft peaks form. Remove the bowl from the mixer, then add the cold pudding to the whipped cream. Using a spatula, fold the cream into the pudding until almost but not completely combined, leaving a few streaks of cream.
Transfer the shell to a serving plate. Mound the pudding into the center of the shell. Top with the shaved chocolate and candied or fresh mint leaves. Drizzle with melted chocolate, if you like. Serve within an hour.