Este pudim é a definição de elegância e suavidade. Com uma textura sedosa que se derrete na boca e um delicado sabor a baunilha, é uma sobremesa que impressiona pela sua simplicidade e sofisticação. Sem necessidade de forno, é a escolha perfeita para um final de refeição leve ou para um lanche especial, provando que os melhores sabores nascem dos ingredientes mais simples.

Ingredientes (6 Pessoas)

  • 5 dl de leite (usei leite de soja)
  • 4 folhas de gelatina (incolor)
  • 150 gr de açúcar
  • 2 colheres de sopa de farinha maisena
  • 1 ovo
  • 1 colher de café de aroma de baunilha
  • 3 dl de natas
  • framboesas para decorar

Preparação

  1. Ferva 4 dl de leite.
  2. Entretanto, demolhe as folhas de gelatina em água fria.
  3. À parte, misture o açúcar com a maisena, o ovo e o restante leite.
  4. Mexa bem, acrescente o leite quente, em fio, e leve ao lume até engrossar.
  5. Escorra a gelatina e dissolva-a no creme anterior, ainda quente.
  6. Acrescente o aroma de baunilha e deixe arrefecer.
  7. Enquanto isso, bata as natas e envolva-as no creme frio.
  8. Verta o preparado anterior numa forma de pudim ou retangular e leve ao frio até ficar bem sólido.
  9. Desenforme e, antes de servir, decore o doce com framboesas frescas.

Eager for a spoonful of pure elegance? Here is the English version below.

Cream and Vanilla Pudding

This beautiful Cream and Vanilla Pudding is a lesson in elegant simplicity. Unlike a baked flan, this dessert is a chilled, no-bake creation set with gelatine, giving it a wonderfully silky, light texture that is similar to an Italian panna cotta. It’s a sophisticated dessert that feels incredibly luxurious yet is surprisingly easy to prepare.

The foundation is a simple vanilla custard, which is then lightened by folding in whipped cream. This process creates a dessert that is both rich in flavour and ethereal in texture. The fresh raspberries on top provide a perfect, sharp contrast to the creamy sweetness of the pudding, cutting through the richness and adding a vibrant splash of colour.

This pudding is wonderfully versatile. The original recipe notes that soy milk was used, showing that it can be easily adapted for different dietary needs. While raspberries are a classic pairing, any seasonal fresh berries or a drizzle of fruit coulis would also be delicious as a topping. It’s best to make this dessert a day ahead to allow it to set completely firm.

Ingredients (Serves 6)

  • 500ml milk (dairy or a plant-based alternative like soy milk)
  • 4 sheets of leaf gelatine
  • 150g caster sugar
  • 2 tbsp cornflour
  • 1 large egg
  • 1 tsp vanilla extract
  • 300ml double cream
  • Fresh raspberries, to decorate

Method

  1. Bring 400ml of the milk to a boil in a saucepan.
  2. Meanwhile, soak the gelatine leaves in a bowl of cold water for about 5 minutes until softened.
  3. In a separate bowl, whisk together the sugar, cornflour, egg, and the remaining 100ml of cold milk until smooth.
  4. Gradually pour the hot milk into the egg mixture, whisking constantly. Return the entire mixture to the saucepan and cook over a low heat, stirring continuously, until the custard thickens. Do not let it boil.
  5. Squeeze the excess water from the softened gelatine leaves and stir them into the hot custard until they have completely dissolved.
  6. Stir in the vanilla extract and set the custard aside to cool completely.
  7. While the custard is cooling, whip the double cream until it forms soft peaks. Gently fold the whipped cream into the cooled custard until fully combined.
  8. Pour the mixture into a pudding mould or a rectangular loaf tin and place it in the refrigerator to chill for at least 6 hours, or until completely firm.
  9. To serve, carefully unmould the pudding onto a plate and decorate with fresh raspberries.