Makes 1 x 2l pudding
Prep time: 40 minutes
Tip: start the pudding the day before you aim to serve it
135g egg yolks
135g caster sugar
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 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 1⁄4 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 before 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.
The sweetest tips from the master of sweet…
Award-winning chocolatier and Bulla Dairy Foods chef ambassador, Kirsten Tibballs shares her top 5 timesaving tricks to tackle the entertaining season:
- Make it easy for yourself - Choose desserts for Christmas day that can be made in advance and just garnished before serving, such as my Summer Christmas Pudding (see recipe attached) designed to be served frozen or straight from the fridge or my Chocolate Biscuit Bon Bons.
- Think ahead - For your festive desserts, whip the cream the night before and cover it with plastic wrap - it will then hold in the fridge for Christmas day.
- Do it the night before - Choose a Christmas entrée that can be prepared the day before. Prawn Cocktail is perfect for this – use equal parts of cream and mayonnaise, a dash of tabasco, Worcestershire sauce, tomato sauce and season with salt and pepper.
- Be organised - Planning to serve eggnog to your guests? Crack your egg whites the night before and add a small amount of salt before whisking – this will allow for a smoother meringue.
- Chef secret - If using dried fruit and you don’t have time to soak it, cover dried fruit with boiling water in a bowl, place plastic wrap over and leave for two minutes. Then drain all the water off and proceed with the recipe. This will give you lush dried fruit in whatever you’re creating!
About Bulla Dairy Foods
Bulla Dairy Foods (Bulla) is one of Australia’s oldest family-owned dairy companies, owned by the same three families since 1910, proudly making dairy products in country Australia for six generations, using locally sourced fresh milk and cream. To celebrate its long-standing history and heritage, Bulla launched its campaign, unfakeable, in 2015, showcasing the company’s rich history and the people who bring its products to life.