There's been a packet of pearl couscous sitting on the shelf in my larder for what seems to have been the longest time. I think Peter and I bought it on impulse at Thomas Dux when they had a store in Sydney's Surry Hills. And that was a while ago.
This pair of food enthusiasts loves spending time in gourmet food stores and we always seem to come home with a basketful of goodies. As a result, the pantry cupboard is packed to the brim with deliciously obscure ingredients, as well as a bounty of staples such as cooking chocolate, flour, sugar, vanilla, rice and so on. Every time I saw the pearl couscous, I felt pangs of guilt, knowing that I should be making something with it.
One of the books that I borrowed from the library recently was 100 Best Cakes and Desserts by French chef, author and television presenter, Gabriel Gaté. Gabriel was a regular guest presenter at the cooking school - indeed, one of my favourites - and I have always loved his recipes. A brand ambassador for blu Gourmet Pearl Couscous, it cames as no surprise that Gabriel featured a recipe for chocolate pearl couscous pudding with coffee cream in this book. In the original recipe, the chef piped the couscous and chocolate mixture into serving glasses, before piping a coffee cream over the top. This seemed somewhat fiddly to me and I liked the idea of mixing all of the cream into the pudding base and dolloping it into a serving dish. I added some Frangelico in place of the coffee, which keeps me awake all night, especially if I have used it in a dessert. As soon as I tasted it, I knew this pudding would be a keeper. My sous chef, Peter, confirmed my thoughts. His taste buds loved the texture and flavour too. It's quick and easy to prepare too. Of course, if you want to add coffee and pipe the mixture into glasses and top it with coffee cream, by all means do. CHOCOLATE HAZELNUT PUDDING WITH PEARL COUSCOUS 250mls low fat milk, perhaps a little more 95g pearl (Israeli) couscous 2 tablespoons vanilla infused caster sugar 200mls cream 80g dark chocolate callets 1 tablespoon Frangelico, brandy or rum 20 hazelnuts, lightly toasted, chopped into pieces* Combine the milk, couscous and one tablespoon of the sugar in a medium sized saucepan over medium heat. Bring to simmering point, then lower the heat and cook for about 15 minutes or until the couscous is tender, stirring occasionally. Note, if you may need to add a little more milk. Take the saucepan off the stove briefly and stir in 80mls of the unwhipped cream, then return to a gentle simmer before removing from the heat. Transfer the mixture to a large bowl and stir in the chocolate callets. Stir until the chocolate has melted. Now add the Frangelico, or the brandy or rum. Stir until well combined and allow to cool. Meanwhile, whip 120mls of the cream with the rest of the caster sugar. Gently fold the whipped cream into the chocolate couscous mixture and spoon it into an attractive serving dish. Serves 4-6. Any leftovers can be covered and refrigerated overnight. Preparation time is around 35-40 minutes at most. Eating time is much less! * Note, I use a small mortar and pestle to crush the toasted hazelnuts into small pieces.
Tell me dear readers, is your larder spilling over with ingredients? Have you ever tried pearl couscous? Do you like chocolate pudding?
33 Comments
30/11/2015 08:39:43 am
An intriguing recipe, Liz, with thanks to the lovely Gabriel Gate!
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Lizzy
30/11/2015 04:09:56 pm
Absolutely. Thanks for stopping in Christine.
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30/11/2015 04:39:22 pm
i too buy ingredients to try and then never get around to it - usually, I can't find the specific recipe that called for it!
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Lizzy
30/11/2015 04:44:23 pm
Thanks E! Wait till you taste the pudding with the pearl couscous in it! x
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Lizzy
30/11/2015 04:59:07 pm
Same here, Krista, I was curious and pleasantly surprised! : )
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Lizzy
30/11/2015 05:17:37 pm
Thank you, Amanda... I thought it worked particularly well and much less fiddle faddle, but a beaut tasting dish x
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30/11/2015 09:39:09 pm
Yup, me too -- I'm always buying things, then either don't get around to using them, or use a bit, and never finish the package. Now I need to go buy some pearl couscous so I can make this! :-)
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Lizzy
1/12/2015 01:01:57 am
Indeed, John : )
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1/12/2015 12:56:57 am
We don't get pearly cous cous here which is a shame. I much prefer your method which is so much easier - and looks so good :)
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Lizzy
1/12/2015 01:02:38 am
Oh, that is indeed a pity, Tandy. I thought it would be widely available. Let me know if you'd like me to send some to you. x
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Marion S
1/12/2015 01:03:09 am
I had not thought of combining couscous with chocolate. But if you say it's good, it must be.
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Lizzy
1/12/2015 01:03:39 am
Marion, me neither, until I saw this recipe and was fascinated.
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Fiona Ryan
1/12/2015 03:12:49 am
Good things indeed! Looks gorgeous.
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Lizzy
1/12/2015 03:15:58 am
Thanks so much, Fiona!
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Lizzy
1/12/2015 03:57:51 am
Me too, Mandy! That's why we are kindred spirits in the cooking realm. xx Have a wonderful week too.
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Julia D.
1/12/2015 04:00:16 am
Yes, I have way too much food in my kitchen cupboards too. Recipes like these help me cook my way through them. Thanks Lizzie.
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Peter
1/12/2015 04:02:20 am
This was a very yummy pudding. I loved the texture, you'd never know it was couscous at all. Please make it again. Soon.
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1/12/2015 05:33:40 am
We recently cleared out a bag of it in our fridge too. It was delicious and so fast to cook too (it had Gabriel's face on the pack too!).
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1/12/2015 09:10:29 am
A couscous pudding sounds intriguing indeed, is it textured with the couscous or does it melt into it? The addition of the alcohol sounds absolutely wonderful.
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Lizzy
1/12/2015 04:16:57 pm
Thanks Eva, it's textured with the couscous.
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2/12/2015 06:09:38 am
Your pudding looks fabulous. My pantry sounds like yours - full of obscure ingredients. In the countdown to Christmas I'm trying to create some space in both the fridge and the pantry and it is my goal to use up all these bits and pieces - if only I had some pearl couscous I'd know what to do with it! xx
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2/12/2015 08:36:43 pm
I have a pantry full of items that I wonder if I will ever use!!
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4/12/2015 01:23:48 pm
I love anything chocolate hazelnut, what a decadent pudding!
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6/12/2015 05:31:06 pm
Love it - I will have to try this. Sounds like such a lovely combination.
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21/12/2015 05:15:58 am
What a great way to use couscous. A nice giant sago like texture. cool.
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Scott Jasper
31/1/2016 11:10:27 pm
Chocolate mousses and puddings are my weakness. They are so delicious. I love this recipe.
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24/7/2016 10:41:51 am
This is looking so delicious. Will surely going to make for my son.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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