Cardamom flavoured gluten and dairy-free chocolate pudding

Ready in minutes, dive into this yummy spicy cardamom chocolate pudding perfect for gluten and lactose intolerant eaters.

Serves 4, Preparation time 5 minutes, In the refrigerator for 3 hours

. 500 ml soy milk . 90 g dark chocolate 80% cocoa . 60 g rice flour, sorted . 40 g caster sugar . 4 pods of green cardamom .

Approach

Separate the chocolate into pieces.

Open the cardamom pods, grind the seeds with a pestle or garlic crusher, then rub them in a pestle and mortar. As soon as ground, position them in soy milk and heat it without boiling it. Let it high for 10 minutes, then strain the milk from the seeds and return it to the heat, sugarcoat and stir.

Sort the rice flour and include it to the milk a little at a time, stirring constantly with a whisk to avoid swellings from forming. Switch off the heat, include the chocolate pieces and stir till totally melted.

Take the aluminium moulds, damp them with cold water and put the mix into them. This will not be needed if you utilize ceramic ramekins or glasses. Permit the moulds to cool to space temperature level, then cool a minimum of 3 hours.After that time, turn the moulds onto a plate.

Ready.

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