
Fermented Banana Chocolate Pudding
Though this recipe takes some advanced planning (you need to allow around 2 weeks for the bananas to ferment), it’s well worth the wait. The fermented, sweet tang of bananas blends with bitter chocolate for a tropical spin on the classic pudding. It’s easier, too, as the pudding is set with gelatin rather than egg yolks, which also lets the banana flavor shine through. Get the recipe for Fermented Banana Chocolate Pudding »
Though this recipe takes some advanced planning (you need to allow around 2 weeks for the bananas to ferment), it’s well worth the wait. The fermented, sweet tang of bananas blends with bitter chocolate for a tropical spin on the classic pudding. It's easier, too, as the pudding is set with gelatin rather than egg yolks, which also lets the banana flavor shine through.
Note: If you want to ferment and puree more bananas than this recipe needs, the three bananas called for in this recipe should yield 1 1/4 cups of puree. Combine that with your half-and-half and reserve the rest for another day.
Ingredients
- 3 medium bananas
- 2 2⁄3 cups half-and-half
- 1 tbsp. plus 1 teaspoon unflavored powdered gelatin
- 1 lb. 70 percent bittersweet chocolate, roughly chopped
- 1⁄2 cup sugar
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- Whipped cream and toasted cocoa nibs, to garnish
Instructions
Step 1
Step 2
Step 3
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