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Confetti puddings with toffee shards
Confetti puddings with toffee shards
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Prep Time:
375 minutes
Cook Time:
15 minutes
Total Time:
390 minutes
Festive cream pudding with vibrant Christmas colors and a taste of summer!
Ingredients:
  • 300ml pure (thin) cream
  • 300ml milk
  • 110g caster sugar
  • 1 tsp vanilla-bean paste* or extract
  • 6 egg yolks
  • 4 gold-strength gelatine leaves
  • 300ml thickened cream
  • 50g candied orange peel
  • 80g glace cherries, chopped
  • 40g slivered pistachios
  • 220g caster sugar
  • 40.00 ml silver cachous
Instructions:
  • Combine pure cream, milk, sugar, and paste in a pan and gently stir over low heat until the sugar completely dissolves.
  • In a heatproof bowl, vigorously whisk the yolks until they become light and frothy, then gently fold in the warm cream mixture. Set the bowl over a pot of simmering water and continue stirring until the custard thickens enough to coat the back of a spoon.
  • Soak gelatine in cold water for 5 minutes until softened. Squeeze out excess water, then mix into warm custard and stir until dissolved. Place the bowl in an ice bath to cool, stirring occasionally.
  • First, whip the thickened cream until soft peaks form. Next, gently fold the whipped cream into the cooled custard. Mix in the chopped peel, cherries, and nuts until well combined. Divide the mixture evenly among 8 lightly greased 1/2-cup (125ml) molds. Cover the molds and refrigerate overnight.
  • Prepare a tray by lining it with foil. Combine sugar and 2 tablespoons of water in a saucepan over low heat until the sugar dissolves. Increase the heat to medium-low and simmer without stirring until it turns golden. Pour the mixture onto the foil-lined tray and sprinkle with cachous. Allow it to cool, then break it into shards once it has set.
  • Briefly dunk the moulds in warm water, then unmould the puddings and serve with toffee.

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