Kirsten Tibballs’ Summer Christmas Pudding
This Christmas pudding is a great twist on a classic recipe by Bulla brand ambassador Kirsten Tibballs.
- 135g egg yolks
- 135g caster sugar
- 65g water
- 2 x vanilla beans, cut and scraped
- 8g gold gelatine leaves
- 285g good quality white chocolate
- 55g glace cherries chopped
- 55g dried cranberries chopped
- 55g roasted almonds slivers
- 55g pistachios
- 55g dark chocolate chips chopped
- 760ml Bulla Thickened Cream, semi whipped
- Cherries, pistachios and red berries for finishing
- 1. Coat a 2l pudding basin with vegetable oil spray and line with plastic wrap.
- 2. Using a whick attachment, whisk the egg yolks in a mixer, cut and scrape the vanilla beans, set both aside.
- 3. Boil the sugar and water in a medium saucepan to 123°C (The sugar syrup can also be tested by dropping a small amount of the boiling syrup into a bowl of cold water instead of using a thermometer.) Pour the boiling syrup over the whisked egg yolks and add the vanilla beans. Continue to whisk until the mixture cools slightly.
- 4. Soak the gelatine in cold water until soft and pliable. Once soft drain off the excess water and melt in the microwave for 20 seconds or until melted; do not boil.
- 5. Melt the white chocolate in the microwave for 30 seconds at a time, stirring in between until melted and warm.
- 6. Fold ¼ of the semi whipped cream into the melted white chocolate. Continue folding and add the whipped egg yolks.
- 7. Add a small amount of this mixture to the melted gelatin. Mix before adding back into the mousse and folding through. Fold in the fruits, nuts and chocolate chips bef ore folding through the remainder of the semi whipped cream.
- 8. Gently place the mixture into the prepared pudding bowl and level off the top. Place in the freezer for a minimum of 4 hours.
- 9. Unmould and place directly onto a serving plate. The pudding can be served frozen or or defrost the pudding in the fridge for 2 hours prior to serving. Garnish with cherries, pistachios and red berries before serving.
Tip: start the pudding the day before you aim to serve it
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