Ovaltine Pudding with Honeyed Rice Krispies
Malty Ovaltine flavors these puddings from New York City
SERVES 8
2 1/4-oz. packages unflavored powdered gelatin
1 cup milk
3 cups heavy cream
3/4 cup Ovaltine powder
1 vanilla bean, split and seeds scraped and reserved
10 oz. bittersweet chocolate, finely chopped
1/2 tsp. kosher salt
1/4 cup sugar
3 tbsp. honey
3 tbsp. unsalted butter
1 3/4 cups crisped rice cereal, such as Rice Krispies
Whipped cream, for serving
In a 2-qt. saucepan, sprinkle gelatin over milk and let sit for 5 minutes. Add cream, Ovaltine, and vanilla seeds and heat over medium heat; cook, stirring often, until gelatin dissolves and mixture is warmed through. Remove from heat and stir in chocolate and 1/4 tsp. salt until smooth. Pour mixture through a fine strainer into a large pitcher; then pour into eight 6-oz. serving glasses or ramekins. Cover each glass with plastic wrap and refrigerate until chilled and set, at least 2 hours or overnight.
Meanwhile, heat sugar, honey, and butter in a 4-qt. saucepan over medium-high heat. Cook, swirling pan often, until mixture turns the color of medium-dark caramel; add remaining salt and cereal and stir to coat evenly. Transfer mixture to a greased baking sheet and spread out evenly; let cool and then break into small chunks.
To serve, uncover each pudding and top with some of the crisped-rice mixture. Garnish with a dollop of whipped cream and serve immediately.
2 1/4-oz. packages unflavored powdered gelatin
1 cup milk
3 cups heavy cream
3/4 cup Ovaltine powder
1 vanilla bean, split and seeds scraped and reserved
10 oz. bittersweet chocolate, finely chopped
1/2 tsp. kosher salt
1/4 cup sugar
3 tbsp. honey
3 tbsp. unsalted butter
1 3/4 cups crisped rice cereal, such as Rice Krispies
Whipped cream, for serving
In a 2-qt. saucepan, sprinkle gelatin over milk and let sit for 5 minutes. Add cream, Ovaltine, and vanilla seeds and heat over medium heat; cook, stirring often, until gelatin dissolves and mixture is warmed through. Remove from heat and stir in chocolate and 1/4 tsp. salt until smooth. Pour mixture through a fine strainer into a large pitcher; then pour into eight 6-oz. serving glasses or ramekins. Cover each glass with plastic wrap and refrigerate until chilled and set, at least 2 hours or overnight.
Meanwhile, heat sugar, honey, and butter in a 4-qt. saucepan over medium-high heat. Cook, swirling pan often, until mixture turns the color of medium-dark caramel; add remaining salt and cereal and stir to coat evenly. Transfer mixture to a greased baking sheet and spread out evenly; let cool and then break into small chunks.
To serve, uncover each pudding and top with some of the crisped-rice mixture. Garnish with a dollop of whipped cream and serve immediately.
This article was first published in Saveur in Issue #135
Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc
Opinions expressed are my own and do not necessarily
reflect those of U.S. Foodservice, Inc
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