Lemon Ginger Barley Pudding w/Raspberries by The Culinary Institute of America

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

Yield: 10-12 Small Servings

Lemon Ginger Barley Pudding w/Raspberries by The Culinary Institute of America

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

  1. Pudding:
  2. 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.
  3. Add the vanilla bean paste & remaining pudding ingredients to the cooked barley and cook on medium heat until it is thick. Set aside.
  4. If the pudding needs thickening add 2 or 3 TBS of cornstarch slurry (2 TBS cornstarch and 3 TBS filtered water).
  5. Lemon Ginger Cream:
  6. Combine all ingredients in a small saucepan and simmer for 5 minutes. Cool and remove the ginger slices.
  7. Candied Lemon Zest:
  8. 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.
  9. Assembly:
  10. 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.

Notes

We changed this recipe significantly during our cooking boot camp. This recipe reflects those changes.

http://michellesipsandsavors.com/lemon-ginger-barley-pudding-w-raspberries-by-the-culinary-institute-of-america/

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