Blonde Chocolate Pudding and Rhubarb Parfaits
The tang of rhubarb is tempered perfectly by sweet, creamy blonde chocolate in this springtime dessert.
Difficulty Level Intermediate
Prep Time 1 hour, plus overnight 4 hours chilling time
Yield 6 parfaits
Storage Store in the refrigerator for 3 days
- 7 ounces blonde chocolate (such as Valrhona Dulcey Blond), or plain white chocolate
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 4 egg yolks
- 3 cups whole milk
- 2 tablespoons unsalted butter
- 2 cups chopped rhubarb (I cut mine into 1/4-inch chunks)
- 3/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- Nutmeg for garnish
- Large and medium bowl
- Medium and small sauce pans
- 6 parfait glasses
- Chop the chocolate if necessary and place it in a large bowl. Set aside.
- Place the 1/3 cup granulated sugar, cornstarch, salt and yolks into a medium sauce pan and whisk until smooth. Whisk in the milk and heat the mixture over medium heat, stirring constantly.
- Bring the milk mixture to a gentle boil, and cook at this temperature for one minute, stirring constantly.
- Remove the pan from the heat and immediate scrape the custard over the chopped white chocolate. Allow to sit for a minute or two, then stir until the chocolate is melted and the pudding is perfectly smooth. Stir in the butter until is is completely incorporated.
- Cover the bowl by pressing plastic wrap directly onto the surface of the warm pudding. Refrigerate until thoroughly chilled.
- For the compote, place the rhubarb, 3/4 cup granulated sugar, and lemon juice into a small sauce pan and bring to a simmer. Cook until the rhubarb is perfectly tender, about 10 minutes. Scrape the compote into a clean bowl, cover, and chill.
- To finish the parfaits, place a dollop of pudding into the bottom of a parfait glass (or wine glass, or whatever you have). Follow with a spoonful of rhubarb compote. Spread each layer so that it completely covers the layer beneath it. Next, the pudding. Then the rhubarb. Finish with the pudding. Grate a little nutmeg over the top and serve with a long-handled spoon.