This dark, rich pudding is yet another recipe from the Plant-Forward Cooking Boot Camp I attended at The Culinary Institute of America. It is an example of how using unexpected ingredients can produce a delicious result.
Lemon Ginger Barley Pudding w/Raspberries by The Culinary Institute of America
September 24, 2019
Category
DESSERTS
Puddings & Parfaits
Persons
10
Notes
We changed this recipe significantly during our cooking boot camp. This recipe reflects those changes.
Ingredients
- Pudding:
- 2 cups cooked barley
- 1 cup chestnut cream
- 1 whole vanilla bean, bean paste removed & pod set aside
- 1/4 tsp fresh grated nutmeg
- 1/4 tsp cinnamon
- 1 tsp lemon zest
- 1 tsp minced ginger
- 1 cup fresh raspberries
- Lemon Ginger Cream:
- 6 TBS chestnut cream
- 1/2 tsp lemon zest
- 2 TBS filtered water
- 1 inch ginger peeled & sliced
- Candied Lemon Zest:
- Zest of one lemon, thinly sliced
- 2 cups sugar
Instructions
- Pudding:
- Prepare barley according to package directions and add the vanilla bean pod to the water. When the barley is done, remove from heat and remove the vanilla pod & discard.
- Add the vanilla bean paste & remaining pudding ingredients to the cooked barley and cook on medium heat until it is thick. Set aside.
- If the pudding needs thickening add 2 or 3 TBS of cornstarch slurry (2 TBS cornstarch and 3 TBS filtered water).
- Lemon Ginger Cream:
- Combine all ingredients in a small saucepan and simmer for 5 minutes. Cool and remove the ginger slices.
- Candied Lemon Zest:
- Place sliced lemon zest in a shallow bowl and cover with sugar. Toss to coat. Set aside for at 1 hour. Make sure that the zest is completely covered while it rests.
- Assembly:
- Scoop 1/2 cup pudding into a small ramekin. Top with a drizzle of the Lemon Ginger Cream, a fresh raspberry, candied lemon zest and fresh mint, if desired.
