Thursday, February 7, 2013

White Chocolate Beet Pudding {Valentines}

When I got the sign-up for Dylan's class Valentine party, I asked the little boy what he wanted to bring. Without missing a beat, he declared, "Beets!" Okay. I masked my utter delight in that answer and asked how he wanted to bring them. He suggested that I roast them and use a cookie cuter to make them into hearts. Talk about dirt candy...

Sadly, I don't think his classmates will be as enthusiastic about his choice; and I know that his feelings will be hurt if no one eats them. So, against my better judgement, I set about giving him some options to disguise the beets.

First up...

White Chocolate Beet Pudding
2 C roasted beets, peeled and shredded
2 C organic heavy whipping cream
1 C organic whole milk
1/2 C organic raw sugar
3 T cornstarch
6 egg yolks
1 2 C white chocolate chunks or chips (And the verdict is in: too sweet. So I would cut the chocolate in half next time.)

In a sauce pan, heat the whipping cream, milk, sugar, and cornstarch, whisking till smooth. Once it comes to a simmer, add the shredded beets. Bring the mixture to a boil, then remove from heat. Beat the egg yolks and add 1/2 C of the hot cream mixture to the yolks, then add that back into the pot. Cook until thickened. Remove from heat and stir in the white chocolate until smooth. Spoon into individual serving cups, cover, and chill.

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