This pudding touched my childhood. Whenever my mum asked me which dessert I would like, she already knew the answer. I was (and still am) crazy for neutral flavors – and this recipe is the perfect mix of the neutrality of milk and the egg whites’ airy texture. After I turned vegan I didn’t even consider I could ever have this dessert again. Till that end of this year, out of the blue, I recalled the recipe and while researching to adapt it I found a video by the wonderful Mussinha. After some adaptations, that is the final result, I hope you like it!

 

Authoreugênia
Yields10 ServingsDifficultyIntermediate

ingredients.

Vanilla Crème
 800 ml veggie milk
 5 tbsp corn starch
 150 g white sugar
 1 tbsp vanilla extract
 1 tsp salt
Whipped Cream
 250 ml cold veggie milk
 80 g powdered sugar
 1 tbsp emulsifier
Chocolate sauce
 1 cup veggie milk
 70 g sugar
 5 tbsp cocoa powder
 1 tbsp coconut oil
 ¼ tsp salt

directions.

1

Put the pudding pan in the freezer.

2

As the vanilla cream must be cold before it can be blended with the whipped cream, it will be the first step.

3

Add all the ingredients of vanilla cream to a pan and mix well. Take it to high heat. When boiling, reduce the temperature to medium/low heat until thickened. Remove from heat and refrigerate until it cools down.

4

Then, make the whipped cream. Mix the ingredients and whip until aerated. In the mixer this takes about 3 minutes. Reserve it.

5

For the chocolate sauce just add all the ingredients in a pan and take it to medium heat until it boils. Allow to cool.

6

Add the choc sauce to the pudding pan (former in the freezer) and make circular movements to cover the inside of the pan. Take it back to the freezer.

7

When the vanilla and whipped cream are chilled, mix the two until a homogeneous blend is obtained. Add this mixture to the pan that is in the freezer.

8

The pudding is ready. Now just leave it in the freezer for at least 05 hours - ideally overnight.

9

To serve, heat the pudding pan on the stove or alternatively, place on a serving plate with warm water. With the help of a knife, remove excess air from the pudding edges. Now just turn! Remember to place the pudding slightly deep serving plate for the melted choc sauce will drain, creating a beautiful mixed crème. Bon appetit!

 

Ingredients

Vanilla Crème
 800 ml veggie milk
 5 tbsp corn starch
 150 g white sugar
 1 tbsp vanilla extract
 1 tsp salt
Whipped Cream
 250 ml cold veggie milk
 80 g powdered sugar
 1 tbsp emulsifier
Chocolate sauce
 1 cup veggie milk
 70 g sugar
 5 tbsp cocoa powder
 1 tbsp coconut oil
 ¼ tsp salt

Directions

1

Put the pudding pan in the freezer.

2

As the vanilla cream must be cold before it can be blended with the whipped cream, it will be the first step.

3

Add all the ingredients of vanilla cream to a pan and mix well. Take it to high heat. When boiling, reduce the temperature to medium/low heat until thickened. Remove from heat and refrigerate until it cools down.

4

Then, make the whipped cream. Mix the ingredients and whip until aerated. In the mixer this takes about 3 minutes. Reserve it.

5

For the chocolate sauce just add all the ingredients in a pan and take it to medium heat until it boils. Allow to cool.

6

Add the choc sauce to the pudding pan (former in the freezer) and make circular movements to cover the inside of the pan. Take it back to the freezer.

7

When the vanilla and whipped cream are chilled, mix the two until a homogeneous blend is obtained. Add this mixture to the pan that is in the freezer.

8

The pudding is ready. Now just leave it in the freezer for at least 05 hours - ideally overnight.

9

To serve, heat the pudding pan on the stove or alternatively, place on a serving plate with warm water. With the help of a knife, remove excess air from the pudding edges. Now just turn! Remember to place the pudding slightly deep serving plate for the melted choc sauce will drain, creating a beautiful mixed crème. Bon appetit!

Nicecream Pudding
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