Mambo Sprouts

Chocolate Custard with Raspberry Puree

Submitted by Daljeet S. of Coral Springs, FL, for the Mambolicious Recipe Contest 2009.

Ingredients:

• 4 cups of 1% low-fat milk
• 2/3 cup Equal Exchange® Organic Baking Cocoa Powder
• 2/3 cup granulated Cane sugar
• 1 cinnamon stick
• 1 1/2 Tbsp. Agar-Agar flakes
• 1/4 tsp. salt
• 6 oz. fresh raspberries, divided

1. Combine first five ingredients in a 4-quart, heavy-bottom saucepan. Mix well with a whisk till cocoa powder and sugar dissolves in the milk.
2. Place the saucepan on medium heat. Stir constantly with a spoon, till the mixture comes to boil and Agar-Agar flakes dissolve.
3. Reduce the heat to low and let simmer few more minutes.
4. Remove the saucepan from heat. Let cool for few minutes.
5. Transfer the liquid through a fine strainer to remove any un-dissolved Agar-Agar flakes, to a medium size bowl.
6. Pour equal amounts of mixture into six Ramekins (7 oz.) and chill for at least 2 hours.
7. Puree all but six raspberries in a blender. Transfer the puree to a small bowl through a strainer to remove the seeds.
8. Run a small sharp knife around inside edge of the Ramekins and turn out custard onto individual serving plates.
9. Top each of the custards with a Raspberry and drizzle puree on the side. Enjoy!