The combination of walnuts and dark chocolate pudding mimics the flavors of a brownie. The fruity notes from the raspberries and the lemony marmalade complete the picture with the crunchy nuts and chocolate. And these are fun to make! Layering and assembling them is something you can get the kids to do. If the rum in the pudding is a concern for kids, simply omit and increase the vanilla to 2 teaspoons.
For a Fresh Twist: Strawberries would be just as tasty as raspberries in this recipe. Mix it up and live unshelled!
2 cups milk
1/2 cup sugar
2 large egg yolks
1/4 cup cocoa powder
2 tablespoons cornstarch
3 ounces semisweet chocolate, chopped
1/2 cupFisher® Walnut Halves and Pieces, chopped
1 tablespoon dark rum
1 1/2 teaspoon vanilla extract
1/2 cup sugar
1 pinch cream of tartar or 1/2 teaspoon white vinegar
2 tablespoons water
3/4 cup chopped Fisher® Walnut Halves and Pieces
1 cup heavy cream
1/4 cup lemon or orange marmalade
2 packages (1/2 pint each) raspberries
Make the pudding: Heat the milk and the sugar
in a large sauce pan over medium heat until it simmers. Whisk the yolks, cocoa
powder and cornstarch in a medium bowl. Beat the hot milk into the egg mixture,
a little at a time until about half of the milk has been added then transfer
the egg and milk mixture back into the saucepan. Stir with a wooden spoon and
continue to cook until the mixture thickens and coats the back of the spoon, about
5 to 7 minutes.
Finish the pudding: Remove the pan from the
heat, and immediately stir in the chocolate, walnuts, rum and vanilla Transfer to a bowl and cover the surface of
the pudding with buttered parchment paper or with plastic wrap to so the pudding
doesn’t form a skin.
Caramelize the walnuts: Combine the sugar, cream of
tartar and water in a small saucepan. Cook over medium heat until the mixture
boils and then caramelizes. When the sugar is light brown, stir in the walnuts to
coat with sugar. Spoon the nuts onto the baking sheet, spreading into a single
layer using 2 forks and sprinkle with salt. Cool.
Assemble the parfait: Whip the cream to medium
peaks. Spoon a little less than ¼ cup pudding into the bottom of 6 individual
glass parfait glasses. Top with about a teaspoon of marmalade and 2 tablespoons
of whipped cream. Sprinkle with a few walnuts and then a few raspberries. Repeat
this layering one more time in each. Top with any remaining raspberries and