Raffaello Dessert
This Raffaello dessert is an absolute dream: super creamy, bursting with rich coconut flavor, and ready in a flash!
Servings: 6 Portionen
Calories: 466kcal
Equipment
- Thermomix
- Schüssel
- Klarsichtfolie
- Schneidebrett
- Messer
- 6 Dessertgläser mit 100-150 ml Fassungsvermögen
Zutaten
- 50 g white chocolate (approx. 2 oz)
- 200 ml Creola de Coco or any rich, creamy coconut milk (approx. 7 fl oz)
- 250 ml milk (approx. 8.5 fl oz)
- 1 egg
- 50 g sugar (approx. 2 oz)
- 25 cornstarch
- 200 ml heavy cream (approx. 7 fl oz)
- 60 g slivered or chopped almonds (approx. 2 oz)
- about 10 Raffaello truffles
Zubereitung
Make the pudding:
- 50 g white chocolateFirst, chop the chocolate by placing the pieces into the mixing bowl and running for 5 sec / speed 8.
- 200 ml Creola de Coco, 250 ml milk, 1 egg, 50 g sugar, 25 cornstarchInsert the whisk attachment and add the coconut milk, milk, egg, sugar, and cornstarch. Cook the pudding for 7 min / 100°C (210°F) / speed 2.5. Transfer it to a bowl, press plastic wrap directly onto the surface (so a skin doesn't form), and let it cool completely. This pudding is meant to be nice and creamy, so don't worry if it's not super set! If you prefer a firmer texture, feel free to add a little extra cornstarch.
Pro-Tip: You can easily make the pudding a day ahead and keep it chilled in the fridge!
Fold in the heavy cream:
- Once the pudding has cooled, it's time to whip the cream.
- Rinse your mixing bowl thoroughly with cold water, or pop it in the fridge for 10 minutes to chill.
- 200 ml heavy creamAdd the cold heavy cream (straight from the fridge!) to the mixing bowl and whip for 20-30 sec / speed 10 (depending on how cold your cream is—mine took about 22 seconds). Keep a close eye through the lid opening to watch it reach stiff peaks. You will hear when the blades start spinning freely. If needed, pause briefly to double-check. Then, add the cooled pudding and gently fold it together using a spatula.
Assemble the Raffaello dessert:
- 60 g slivered or chopped almonds, about 10 Raffaello trufflesLayer a few almonds along with some halved or quartered Raffaellos in the bottom of your dessert glasses. Spoon or pipe the cream on top, then garnish with additional Raffaello truffles and almonds. Fresh mint leaves and a sprinkle of shredded coconut make a gorgeous final touch!
