- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 15 minutes plus infusing
- Effort: easy
- 210 g fresh cobnuts
- 75 ml water
- 3-4 sheets leaf gelatine
- 375 ml milk
- 375 ml cream
- 100 g caster sugar
- 60 ml hazelnut oil
- 150 g dark chocolate, plus extra for decorating
1. Place the cobnuts in a pan over a high heat and toast evenly for 5 minutes moving around the pan at all times. Once the cobnuts are toasted add the water to the pan to reduce the heat.
2. Dissolve 3 or 4 sheets of gelatine in some water.
3. Add milk and cream to the pan with the cobnuts and heat but do not boil. Once it is almost boiling, add the sugar and mix until it is dissolved.
4. Cover the pan and and leave off the heat for 20 minutes to allow the flavours to infuse.
5. After 20 minutes, blend the mixture with a hand blender retaining some texture to the mixture. Drizzle in hazelnut oil to taste.
6. Gently wring the gelatine and add to the cobnut mixture. Put the mixture back in a pan and dissolve the gelatine over a gentle heat.
7. Melt the dark chocolate in a bowl over some boiling water until it is smooth. Remove from the heat and stir until the chocolate is cool.
8. In your serving glass, pour the cobnut cream mixture so that it is half full. Top with a thin layer of chocolate over the top. Set in the fridge for 10 minutes.
9. Once set garnish the top of the pudding with chocolate curls and serve.
Rate This Recipe