Sweets and drinksPuddingsEurope and North America20 minutes to make, 1 to 2 hours chilling
This pudding only needs mixing and chilling, with no oven and no steamer involved. It sets soft and silky, the gentle tang of the yogurt carried along by fresh orange. The tricky part is the gelatin, since a poorly dissolved batch leaves stringy bits and sets unevenly.
The gelatin has to dissolve completely and cool a little before it goes into a cold mixture. A common problem is overwhipping the cream, which splits it and leaves the pudding pitted on top.
This batch weighs about 548g, at roughly 110 calories per 100g.
Method
Dissolve 5g gelatin powder in boiling water, stirring until no grains remain.
Squeeze 100g orange juice and mix it with 25g unsweetened yogurt and 250g sweetened yogurt in a large bowl.
Add 67.5g kOBE Monk Fruit Blend to 100g cream and whip it, either quickly by hand or with a mixer.
Fold the whipped cream into the orange and yogurt mixture, pouring in the gelatin at the same time, and stir until even.
Chill the mixture for about 1 to 2 hours to set.
Dice strawberries, orange and mango and scatter them over the top to serve.
Tips
Keep the fruit topping light so it does not drown out the orange.
Let the dissolved gelatin cool a little before pouring it in, as very hot liquid melts the whipped cream.
kOBE Monk Fruit Blend dissolves slowly, so add it to the cream first, leave it 5 minutes, stir again and only then whip.
Stop whipping the cream at soft peaks, since going further splits it.
Pour the mixture into the glasses before chilling, as filling them after it sets leaves a rippled surface.
Pat the cut fruit dry before arranging it, since pooling juice thins the surface of the pudding.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.