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Out east foodie is about celebrating the bounty and richness of all things food throughout the east end of Long Island. I am a trained Graphic Designer for over 20 years, bringing people’s brands and stories to life in a holistic way through beautifully designed graphics with combined photography and text. My hope is to bring that same level of expertise, passion and sensitivity to this blog, which will captivate the out east communities stories in a unique way. I will be visiting local farms, fisheries and artisanal food makers that span the palate of the Hamptons and North Fork region, sharing with you the foods and philosophies of these local artisans. There is a revival of history on the east end. It revisits the old tradition of farm-to-table and brings neighbors to one another by supporting what makes us thrive and what makes the east end so special. Building bountiful relationships with local bakers, beekeepers, cheesemakers, chefs, farmers, fishers, gardeners and winemakers, we can create an eco-friendly food system that is undeniably sustainable, local and delicious.

I love chocolate pudding. As a child, I enjoyed eating the creamy stuff with a tiny spoon that would otherwise be used for stirring espresso. Now, overcome by nostalgia, I tend to do the same, savoring each swirl and slurp. But when my bowl is empty, I go back for more. This past year, I have made a few versions of this creamy dessert. For Cinco de Mayo a spicy semi sweet chocolate made with cayenne and cinnamon and topped with a vanilla whipped cream, a mild version with a layer of butternut squash pudding for a Latkefest potluck, and for Valentine's Day, a bittersweet chocolate pudding layered with a raspberry whipped cream.

Raspberries and chocolate are a perfect combination. This dessert is splendid for that special someone or for a larger crowd. Either way, this sweet treat will knock your valentines boxers off and have your family and friends begging for more.

Bittersweet Chocolate Pudding

Ingredients

8 large egg yolks
6 tablespoons of tapioca starch
1 cup sugar
2 cup heavy cream
4 cups whole milk
1 teaspoon of sea salt
2 teaspoons of vanilla
24 ounces of semi bittersweet chocolate

Directions

Place egg yolks and tapioca flour in a bowl and whisk until creamy.
Combine the sugar, cream, milk, salt, and vanilla in a saucepan set over medium heat. Bring the mixture to a boil, then remove it from the heat.
Add the egg mixture slowly into the milk mixture and whisk. You are tempering the eggs from scrambling.
Once mixture thickens add the bittersweet chocolate and whisk until incorporated.

Set-aside pudding in refrigerator to cool for assembly.

Raspberry Whipped Cream

Ingredients

2 cups of raspberries
3 cups of heavy cream
1/2 cup powdered sugar
1/4 teaspoon of vanilla extract

Direction

Place 1 cup of raspberries in the bowl of a food processor; process until smooth. Press raspberries through a strainer and discard seeds.
Add the heavy cream, raspberry puree, powdered sugar and vanilla in the bowl of a stand mixer. Whisk together until soft peaks form.
Gently fold in to the whipped cream the remainder of the raspberries

Assembly

Once the chocolate pudding is cooled, whisk again to loosen up the mixture. Place one layer of chocolate pudding in a large trifle bowl. Then top with the raspberry whipped cream. Repeat both steps again. Top with fresh raspberries, chopped chocolate or nuts. Refrigerate for a few hours before serving.

Serves 12

Note: You can half the recipe for a smaller crowd or for individual servings in parfait glasses.