Oaxacan Chocolate Pudding
- ½ cup raisins
- 1/3 cup mezcal
- 2 bolillos (3½ cups) or pan de yema, crusts trimmed off, bread cut into ½ inch cubes
- 1 pound Oaxacan chocolate, broken into pieces
- ½ cup strong coffee
- 3 large eggs
- 1 cup heavy cream
- ½ cup sour cream
- ¼ cup granulated sugar
- 1 teaspoon Mexican vanilla
- ¼ teaspoon ground Mexican cinnamon
- 1 ¾ cup red tuna puree (other fruit such as mango, raspberry or strawberry can be substituted)
- 8 ounces mandarin orange juice
- 2 tablespoon sugar
- 1-2 tablespoon Cointreau
- 1 cup whipping cream or crème fraîche
- ½ teaspoon Mexican vanilla
- 1-2ounces bar of Mexican chocolate
For the budin: Preheat the oven to 350°F (175°C).
Put the raisins in a small mixing bowl and add the mescal. Leave the raisins to soak for 1 hour.
Spread the bread cubes on a baking sheet and bake them in the oven until lightly toasted, 10 to 15 minutes. Set aside. Turn off the oven.
Put the chocolate in a double boiler over medium heat. When the chocolate becomes pasty, add the coffee to the chocolate. Reduce the heat to simmer and continue to cook until the chocolate is melted.
Put the eggs, cream, sour cream, sugar, vanilla and cinnamon in a medium size bowl and stir with a whisk until blended. Stirring the egg mixture continuously, pour in the melted chocolate and continue stirring until thoroughly blended.
Add the raisins, mescal and toasted bread cubes to the bowl and stir well. Set aside at room temperature until the bread completely soaks up the mixture, about 2 hours (This can be made a day a head).
Preheat the oven to 350°F (175°C). Bring a kettle of water to a boil.
Divide the pudding mixture into twelve 6 ounce buttered ramekins. Put them in a baking pan large enough to hold them all without touching. Slide out the oven shelf, put the pan on the shelf, pour in the boiling water to come halfway up the sides of the ramekins. Bake until the puddings are fully set but still moist, about 50-60 minutes. Place the ramekins on a cool rack. After 15 minutes remove budín from the ramekins.
For the Salsa de Tuna: In a sauce pan, over medium heat, reduce the mandarin orange juice and sugar to 3 ounces of liquid. Set aside to cool. When cool add the puree and the Cointreau.
For the topping and assembly: Whip the cream and vanilla. Spoon the salsa de tuna on a plate, place the budín in the middle of the salsa and add the whipping cream on top. Dust with finely grated Mexican chocolate. Garnish the plate with flowers. Serve immediately.