Rhubarb White Chocolate Puddings
Indulge in the velvety decadence of Rhubarb White Chocolate Puddings, where tangy rhubarb meets creamy white chocolate for a perfectly balanced dessert. This stunning no-bake treat features a rich, silky pudding base infused with vanilla and melted white chocolate, layered atop tender, caramelized rhubarb. The touch of fresh rhubarb on top adds a pop of color and flavor, making it as visually enticing as it is delicious. With just 20 minutes of prep time and a few simple ingredients like heavy cream, milk, and powdered gelatin, these puddings are an elegant yet achievable dessert for any occasion. Serve them chilled in individual glasses for a gorgeous presentation that will wow your guests. Perfect for spring gatherings, these Rhubarb White Chocolate Puddings are a delightful harmony of tangy and sweet.
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Recipe Information
Ingredients
- 250 g Rhubarb
- 100 g Granulated sugar
- 1 tsp Vanilla extract
- 100 g White chocolate
- 300 ml Heavy cream
- 200 ml Whole milk
- 10 g Powdered gelatin
- 50 ml Water (for blooming gelatin)
Instructions
Start by preparing the rhubarb topping: Wash and trim the rhubarb, then cut it into 1 cm pieces.
Place the rhubarb and 50g of the granulated sugar into a small saucepan. Add 2 tablespoons of water and cook over medium heat, stirring occasionally, until the rhubarb softens but still holds its shape. This should take about 5–7 minutes.
Remove the rhubarb mixture from the heat and let it cool to room temperature. Set it aside while you prepare the pudding base.
In a small bowl, sprinkle the powdered gelatin over 50ml of cold water to let it bloom. Leave it for 5 minutes.
Finely chop the white chocolate and place it in a heatproof bowl.
In a medium-sized saucepan, combine the heavy cream, whole milk, the remaining 50g of granulated sugar, and the vanilla extract. Heat the mixture over medium heat, stirring gently, until just below boiling point.
Remove the saucepan from the heat and pour a small amount of the hot cream mixture over the bloomed gelatin. Stir until the gelatin dissolves completely, then pour this mixture back into the saucepan with the rest of the cream and milk. Mix well.
Pour the hot cream mixture over the chopped white chocolate. Allow it to sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth.
Divide the rhubarb mixture evenly among 4 serving glasses, reserving about 2 tablespoons for garnish.
Carefully pour the white chocolate pudding mixture over the rhubarb, filling the glasses evenly. Cover the glasses with cling film and refrigerate for at least 4 hours, or until set.
Before serving, top each pudding with the reserved rhubarb mixture for a decorative touch.
Serve chilled and enjoy your Rhubarb White Chocolate Puddings!
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.6 g | 179% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 276 mg | 12% | |
| Total Carbohydrate | 212.6 g | 77% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 205.5 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 636 mg | 49% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
