GODIVA Pistachio Rocky Road Pudding

By danyell923

Ingredients

• Caramel
• 1 3/4 cups sugar
• 1 cup corn syrup
• 2 cups heavy cream
• 1/2 cup butter, room temperature
• Chocolate GODIVA Pudding
• 4 (3.5 oz) bars of 72% GODIVA
• Dark chocolate, chopped
• 3 1/3 cups whole milk
• 1/2 cup sugar
• 10 large egg yolks (3/4 cup)
• 1 envelope unflavored gelatin
• Marshmallow
• 2 1/4 cups sugar
• 2 1/2 cups water
• 1 tablespoon corn syrup
• 2 large egg whites
• 1 teaspoon vanilla
• 4 envelopes unflavored gelatin
• Pistachio Praline
• 2 1/2 cups sugar
• 4 cups water
• 2 3/4 cups high quality unsalted
• pistachios

Details

Servings 10
Adapted from godiva.com

Preparation

Step 1

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In a medium saucepan, heat the heavy cream until just scalded. In a large saucepan, boil sugar and corn syrup until the color is a medium golden caramel. Turn off the heat and slowly pour the cream into the hot caramel (carefully as it will splatter). Whisk in room temperature butter, one tablespoon at a time. Turn the heat on medium and cook while stirring for another 5 minutes. Pour the caramel into a large serving dish. For individual servings, pour a thin layer into each serving glass and let set.

Sprinkle gelatin in a bowl filled with 1/3 cup of the milk. Set aside while gelatin blooms. In a medium saucepan, bring 3 cups of milk and sugar to boil. Slowly pour hot milk mixture into the eggs, whisking as it thickens. Stir in bloomed gelatin and strain into chocolate. Mix until chocolate is fully incorporated and pudding is smooth. Pour over the caramel that has set in the serving dish. For individual portions, divide pudding between serving glasses. Refrigerate for 6 hours prior to serving.

Sprinkle gelatin in a bowl filled with 1 cup of cold water. Set aside while gelatin blooms. Place egg whites in a stand mixer fitted with the whisk attachment. Boil sugar, ¾ cup water, corn syrup to 248°. When temperature reaches 230° start whisking egg whites in the mixer at medium speed. Once temperature has reached 248°, add bloomed gelatin and stir. Slowly pour gelatin syrup mixture into the whipped egg whites and mix at medium speed until incorporated. Add the remaining ¾ cup water and vanilla and whip on high speed for 10-12 minutes. Place marshmallow into a piping bag and pipe large dollops onto the pudding, covering the circumference of the pudding. For individual servings, pipe one large dollop. Refrigerate for 4 hours, or until set.

Bring sugar, water and pistachios to a rolling boil in a medium saucepan for 15 minutes. Strain the pistachios and spread evenly onto a parchment lined sheet pan. Bake in a 325° oven for 12-15 minutes, or until the pistachios are toasted, but not burnt. Once pistachios have cooled, grind them to a medium pea-size texture in a food processor. Sprinkle the ground candied pistachios on top and add a pinch of maldon sea salt. Serve.