Belgian Chocolate Budino & Huckleberry compote with Bleu Saint Agur & Lavender Honey

Serves 6 -8
Budino
room temperature butter and cocoa powder for ramekins
7 ounces Belgian bittersweet chocolate such as Callebaut
3 ½ tablespoons butter
2 whole egg yolks
2 ½ cups milk
4 tablespoons cornstarch
6 tablespoons sugar

With your fingers or a paper, lightly grease the inside of molds/ramekins (between four and six ounces each) with some softened or melted butter. Next, generously sprinkle the cocoa powder into the mold and rotate to completely coat the inside. Transfer the excess that does not stick to the butter to the next ramekin and continue till all the molds are prepared. For best results, cut pieces of wax paper that will fit the bottom of the mold and place inside each ramekin after preparing them.

Chop the chocolate into small pieces and place in a double boiler over medium heat and melt until creamy. Add the butter until melted and well incorporated then remove from the heat and whisk in the egg yolks and set aside. Meanwhile, place the milk, cornstarch and sugar in a heavy bottom sauce pan and gently bring to a boil stirring constantly. The mixture will begin to thicken so it is important that it doesn?t burn. Immediately reduce to a slow simmer, continue to whisk and slowly add the chocolate mixture. Allow to cook, while stirring constantly, for an additional five minutes. Working quickly, immediately fill the prepared molds or ramekins. Cover the ramekins in plastic wrap and place in the fridge to cool. For best results, let cool overnight.

To un-mold the budino, gently slide a paring knife between the pudding and the inside edge of the mold working it completely around the pudding. Tip the mold over and gently tap and wiggle it out. If you used wax paper, remove it from the top of the budino if it has stuck to it.

Compote
2 cups huckleberries (blackberries or blueberries may be substituted)
½ cup sugar
½ whole lemon, juice and zest
1 cup water

Place all ingredients except zest in a stainless or copper sauce pan. Bring to a boil and then reduce to a simmer. Add the lemon zest and continue to simmer slowly until the compote is thick enough to coat the back of a spoon. Keep warm and set aside.

Lavender Honey
2 cups honey
6-8 sprigs lavender including flowers

Gently heat the honey in a sauté pan. Break the lavender in half and place in the honey. Bring to a gentle simmer. Simmer for 5 minutes, remove from the heat and let steep for ½ an hour. Strain and set aside.

To serve

Slices of Bleu Saint Agur (Beauzac, France) or other high quality blue veined cheese
Lavender blossoms

Place the warm compote in the center of the plate and place the budino on top. Set 3 small slices of St. Agur around the budino and drizzle the lavender honey over the cheese. Place a couple lavender blossoms around the plate and/or on top of the budino to complete.