Marron Glacé Pudding
Marron Glacé is a classic dessert, and in the pudding version it’s irresistible! So be sure to try this pudding, you can even serve it with a spoon of whipped cream to make an impressive presentation. Try it!
Ingredients
Syrup
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1/2 teacup of water
Pudding
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1 and 1/2 tbsp unflavored gelatin powder
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7 tablespoons of water
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1 can of condensed milk
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1 can of whole milk
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1 pack of cream
Preparation Method
- For the syrup, put the sugar and water in a pan. Cook over medium heat until golden and slightly thickened (this process should take a while).
- Once the syrup is ready, place it in a mold with a central hole (25 cm).
- Pudding: Mix the gelatin powder with the water and let it hydrate for 10 minutes.
- Beat the milk, condensed milk, cream, and marron glacé in a blender.
- Microwave the hydrated gelatin for 20 seconds until completely melted.
- Mix the gelatin to the cream of the blender and hit a little more to mix. Put it in the mold with the caramel and take it to the fridge for at least 6 hours.
- To unmold, leave the pudding at room temperature for 30 minutes. When turning onto a plate, place a cloth dampened with hot water over the mold to help the caramel to release from the mold.
- When serving, decorate with marron glacé.
