Monday, October 3, 2011

LA Floral Workshop

Our LA Floral Event with Celadon and Celery is quickly approaching! Workshops are $300 and private classes are available by appointment. To sign up contact or 646.675.3274.

We will be offering complimentary wedding coordination consultations at each workshop. Sign up today! See you there!

Guiness Goodness!

I found a picture of this miraculous looking dessert on Green Wedding Shoes and followed the link to Sprinkle Bakes  where I got so excited that I could barely keep myself from jumping up and down! A Guiness pudding?! Could such deliciousness truly exist?! Normally I'm not a recipe-poster, but this is just too good to pass up. Here are the ingredients and instructions as are posted on Epicurious.


8 Large Egg Yolks
1 Cup Sugar
One 14.9-ounce can Guiness Draught
3 cups heavy cream
7 ounces high-quality bittersweet (70 to 70% cacao) chocolate, finely chopped


In large nonreactive mixing bowl, whisk together egg yolks and sugar.

Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth.

Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. 

Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set.

Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool.
Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.