Budino al Cioccolato senza Glutine aromatizzato al Cardamomo, Chocolate Pudding with an exotic note given by the intense aroma and a slightly spicy and fruity flavour of cardamom, so inviting. And also light since we made it by using soy milk and rice flour, also perfect for coeliacs. You can make it in 5 minutes.
Cardamom is used both for savoury and sweet recipes. The dark coloured seeds inside the pale green pods are used. Just an advice: don’t buy it already ground because it doesn’t last long and quickly loses its pungent aroma.
Depending on the recipe you want to follow, thickeners are essential, so whether you use fish glue, cornstarch, agar-agar, flour, potato starch, cornstarch or rice flour, they are all ingredients necessary to get the right consistency and your pudding will remain solid with the right texture.
Use the moulds of your choice, from silicon or disposable moulds to a simple glass or ice cream cup will do just fine.
Serves 4, Preparation time 5 mins, In the fridge for 3 hours
- 500 ml soy milk
- 90 g dark chocolate
- 60 g rice flour
- 40 g caster sugar
- 5 pods of green cardamom
Cut the dark chocolate coarsely.
Shell the green cardamom pods, take the seeds inside, crush them slightly, put them in the milk and heat it without boiling. Leave seeds to infuse for 10 minutes. Then strain milk from the seeds and put it back on the heat.
Add the sugar and stir.
Sift the rice flour and add it to the milk a little at a time, stirring with a whisk to avoid the formation of lumps.
Turn off the heat, add chocolate, stir until it is completely melted.
Take the moulds, wet them with cold water and pour in the mixture. This will not be necessary if you use ceramic ramekins or glasses.
Allow to cool down at room temperature, then refrigerate them for at least 3 hours.
After this time, turn the pudding upside down on the plate.
Tip: if you can’t turn them easily, stick the tip of a wooden stick with the tip of a knife on the side to let some air in so that it will come off easily, maybe helping you by giving a dry blow on the top of the mould.