Matt Tebbutt’s chocolate pudding and mascarpone ice cream recipe
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. The star anise is optional if you’re not a fan,” says TV chef Matt Tebbutt. Chocolate pudding and mascarpone ice cream Makes: 10-12 little puddings Ingredients: For the mascarpone: 350ml water 150g caster sugar Finely grated zest and juice of 2 unwaxed lemons 400g mascarpone cheese For the chocolate puddings: 250g dark chocolate, broken into pieces 250g unsalted butter 125g caster sugar 1 tsp freshly ground star anise, sieved, optional 5 medium free-range eggs 5 medium free-range egg yolks 50g plain floura pinch of salt Good-quality cocoa powder, to serve Method: open image in gallery ‘Pub Food’ is full of elevated classics 1. For the ice cream, simply boil the water, sugar and lemon zest in a saucepan. Serve the cake hot with the mascarpone ice cream and a dusting of cocoa powder, if liked.
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