Two-Colour Vanilla and Chocolate Pudding

For 4

For the Vanilla Pudding

230 ml milk

2 medium egg yolks

40 g sugar

4 g gelatine leaves

1 vanilla bean

For the Chocolate Pudding

270 ml milk

60 g sugar

60 g dark chocolate

25 g cornstarch

40 g butter

To Garnish

strawberries, almonds, 4-5 amaretti biscuits

For the vanilla pudding: soak the gelatine leaves into cold water for at least 10 minutes until soft. Pour milk into a small saucepan, add the cut open vanilla bean and cook over a low heat bringing it to a simmer. In a bowl, whisk together egg yolks and sugar. Discard the vanilla bean from milk. Drain and squeeze the gelatine whisking it into the hot mixture until fully dissolved. Pour milk over the yolks and blend the ingredients using a whisk. Pour the cream into a non-stick pudding mould and let them refrigerate until completely set. In the meantime, make the chocolate pudding: put milk into a saucepan and bring it to a simmer. Into another saucepan, over a low heat, combine butter, sugar and roughly chopped dark chocolate, whisking until you get a smooth mixture. Add sifted cornstarch, drizzle in the previously warmed milk and stir with a whisk. Let simmer until the mixture thickens. Pour the batter into a bowl, cover it with some food wrapping film and let it cool down at room temperature. Pour the chilled chocolate mixture over vanilla pudding. Store the pudding into the fridge for about 2 hours. Once set, you can easily unmould the pudding soaking it into boiling water and then place it over a serving plate. Garnish your pudding with some sliced strawberries, almonds and amaretti crumbs.