Pudding Parfait (AKA Pudding Gone Wild)
Pudding, via Smitten Kitchen: Serves 6-7
-1/4 cup (30 grams) cornstarch
-1/2 cup (100 grams) sugar
-1/8 teaspoon salt
-3 cups (710 ml) whole milk
-6 ounces (170 grams) semi- or bittersweet chocolate, coarsely chopped (or 1 cup good chocolate chips)
-1 teaspoon (5 ml) pure vanilla extract
-Marlo’s Bakeshop soft-baked biscotti, 3 flavors of choice
Prepare the pudding:
Combine the cornstarch, sugar and salt in a medium saucepan, Slowly whisk in the milk, in a thin steam at first so that lumps don’t form, then more quickly once the cornstarch mixture is smoothly incorporated. Place over medium-low heat and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 10 minutes or so (slower over lower heat is better, to give the cornstarch time to cook), before it starts to simmer, the mixture should begin to thicken, enough that it will coat the back of a spoon. Add the chocolate, and continue stirring for another 2 to 4 minutes, until chocolate is fully incorporated and mixture is quite thick. Remove from heat and stir in the vanilla. If you’re concerned about lumps: Run mixture through a fine-mesh strainer.
Chill until it is cool and set, about 2 to 3 hours. (Note: If you dislike pudding skin: Put plastic on top of the pudding and smooth it gently against the surface before refrigerating.)
When ready to serve: chop each biscotti into 4-5 chunky pieces. Place one flavor at the base of your parfait glass (or in our case, stemless wine glass), pour 1” thick layer of pudding on top. Repeat two more times with additional biscotti flavors and pudding. Garnish with whipped cream, chocolate shavings or cocoa powder. Serve immediately.
Make it Yours:
Don’t like chocolate pudding? Substitute your favorite vanilla, tapioca or rice pudding. There are some great quality brands of pudding available at your grocery store, too, so don’t feel pressured to prepare these from scratch.
Also- you can add fresh berries between layers, too- raspberries or thinly sliced strawberries look beautiful here.
Additional ideas: Black ‘N’ White Re-Imagined: Vanilla Pudding with Midnight soft-baked biscotti and Chocolate Pudding with Original soft-baked biscotti. Don’t choose one- have both! See how the flavors develop and are enhanced when submerged in cool, creamy pudding.