Dutch ‘chipolata’ pudding

Dutch ‘chipolata’ pudding

Total Time1 hr
Course: Dessert
Cuisine: dutch
Keyword: dessert, Dutch ‘chipolata’ pudding, how to make pudding, pudding, video recipe
Servings: 4

Ingredients

  • 50 g egg
  • 80 g egg yolk
  • 50 g sugar
  • 10 g gelatin
  • 80 g water
  • 350 g dried fruit (your choice)
  • 500 g whipping cream, sweetened

Instructions

  • Beat the egg and the egg yolk with 50g of sugar in a bain-marie.
  • Soak the gelatin in the cold water.
  • Heat on low heat until the gelatin has dissolved.
  • Mix the gelatin through the egg mixture.
  • Beat the cream, but stop before peaks start to form. Fold the cream into the cooled down egg mixture (should be between 30-40°C).
  • Fold the fruit (soaked in lukewarm water if needed) through the mixture when it starts to set, so that it is divided evenly through the pudding.
  • Transfer the mixture to a rinsed and still wet pudding mould.
  • Let the pudding set in the refrigerator for at least one day.
  • Release the pudding from the mould by briefly placing it in a tub of hot water and then covering it with a flat dish and turning it over.
  • Remove the pudding from the mould and serve cold.

Notes

This Dutch dessert is named for the fine ‘ragout’ of fruit used to flavour the pudding. Preferably use Mediterranean dried fruit such as raisins, currants, apricot, plums and dates or use glacé cherries. If you want to use fresh fruit, avoid using pineapple, kiwi, and papaya, as these fruits contain the enzyme protease which prevents the gelatin from setting.

Serving suggestions

  • Variation tip: add a liqueur (such as orange liqueur) and crushed amaretti biscuits to the pudding in addition to the fruit.
  • As a dessert on its own, served with whipped cream.

This Dutch dessert is named for the fine ‘ragout’ of fruit used to flavour the pudding. Preferably use Mediterranean dried fruit such as raisins, currants, apricot, plums and dates or use glacé cherries. If you want to use fresh fruit, avoid using pineapple, kiwi, and papaya, as these fruits contain the enzyme protease which prevents the gelatin from setting.

Ingredients

50 g egg
80 g egg yolk
50 g sugar
10 g gelatin
80 g water
350 g dried fruit
500 g whipping cream, sweetened

Preparation method

  • Beat the egg and the egg yolk with 50g of sugar in a bain-marie.
  • Soak the gelatin in the water.
  • Heat on low heat until the gelatin has dissolved.
  • Mix the gelatin through the egg mixture.
  • Beat the cream, but stop before peaks start to form. Fold the cream into the cooled down egg mixture (should be between 30-40°C).
  • Fold the fruit (soaked in lukewarm water if needed) through the mixture when it starts to set, so that it is divided evenly through the pudding.
  • Transfer the mixture to a rinsed and still wet pudding mould.
  • Let the pudding set in the refrigerator for at least one day.
  • Release the pudding from the mould by briefly placing it in a tub of hot water and then covering it with a flat dish and turning it over.
  • Remove the pudding from the mould and serve cold.

Serving suggestions

  • Variation tip: add a liqueur (such as orange liqueur) and crushed amaretti biscuits to the pudding in addition to the fruit.
  • As a dessert on its own, served with whipped cream.

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Dutch ‘chipolata’ pudding

Total Time1 hr
Course: Dessert
Cuisine: dutch
Keyword: dessert, Dutch ‘chipolata’ pudding, how to make pudding, pudding, video recipe
Servings: 4

Ingredients

  • 50 g egg
  • 80 g egg yolk
  • 50 g sugar
  • 10 g gelatin
  • 80 g water
  • 350 g dried fruit (your choice)
  • 500 g whipping cream, sweetened

Instructions

  • Beat the egg and the egg yolk with 50g of sugar in a bain-marie.
  • Soak the gelatin in the cold water.
  • Heat on low heat until the gelatin has dissolved.
  • Mix the gelatin through the egg mixture.
  • Beat the cream, but stop before peaks start to form. Fold the cream into the cooled down egg mixture (should be between 30-40°C).
  • Fold the fruit (soaked in lukewarm water if needed) through the mixture when it starts to set, so that it is divided evenly through the pudding.
  • Transfer the mixture to a rinsed and still wet pudding mould.
  • Let the pudding set in the refrigerator for at least one day.
  • Release the pudding from the mould by briefly placing it in a tub of hot water and then covering it with a flat dish and turning it over.
  • Remove the pudding from the mould and serve cold.

Notes

This Dutch dessert is named for the fine ‘ragout’ of fruit used to flavour the pudding. Preferably use Mediterranean dried fruit such as raisins, currants, apricot, plums and dates or use glacé cherries. If you want to use fresh fruit, avoid using pineapple, kiwi, and papaya, as these fruits contain the enzyme protease which prevents the gelatin from setting.

Serving suggestions

  • Variation tip: add a liqueur (such as orange liqueur) and crushed amaretti biscuits to the pudding in addition to the fruit.
  • As a dessert on its own, served with whipped cream.
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