BLUEBERRY CHOCOLATE CUSTARD
Blueberries, dark cocoa and cream of coconut. Topped with red wine submerged into the center of each serving, and a tiny bit of sea salt. Finished with Veg whipped cream, orange zest and shaved chocolate. Melt in your mouth custard!
Serves 6
15 oz. can Oregon Specialty fruit, Blueberries in light syrup
1 c. Goya’s Cream Of Coconut – equal amounts solid and liquid
1/4 c. dark unsweetened cocoa powder
14 oz. can Roland’s Coconut Milk – for high fat and smooth
1/3 c. arrowroot powder mixed with 1/3 c. water till dissolved
dry red wine
tiny bit sea salt
veg whipped cream
orange zest
shaved unsweetened chocolate
Combine can of blueberries, cream of coconut, cocoa powder and coconut milk in saucepan. Stir to incorporate. Cook over medium heat till bubbly.
Add arrowroot liquid, stirring till thickened. Cook another 2-3 minutes. Remove from heat. Spoon into cups.
Top each with 1 teaspoon red wine. Push teaspoon down into center releasing wine into hole.
Sprinkle each with a tiny bit of sea salt.
Cover and refrigerate till chilled, then top with veg whipped cream, orange zest and shaved unsweetened chocolate. Serve.
Notes: The arrowroot powder creates a gelatinous texture resembling custard.
Although this custard will keep a few days in the refrigerator, it’s best to serve fairly soon, so the wine doesn’t totally absorb into the custard. The fluid wine combined with the gelatinous texture of the custard is spectacular.
CHEF DAVIES-TIGHT™ 