A silky smooth milk pudding that melts in your mouth, perfectly paired with a rich coffee layer and a tangy Calpis sauce. The combination is absolutely divine! ☺️
Ingredeents
For the Blancmange:
12g gelatin
75ml water
1.5 tbsp cornstarch
75g sugar
300ml milk
2 tsp instant coffee
150ml heavy cream
1/2 tbsp liqueur (optional)
For the Sauce:
50ml heavy cream
40ml milk
30ml Calpis concentrate
How to Make
1. Prepare the Gelatin. Sprinkle the gelatin over 75ml of water and let it bloom.
2. In a saucepan, mix cornstarch, sugar, and milk. And heat on low, stirring until it thickens slightly.
3. Once it starts to thicken, add the bloomed gelatin and stir until fully dissolved.
4. Remove the saucepan from heat and make the Coffee Layer. In a small bowl, mix 2 tsp instant coffee with 3 tbsp of the warm pudding mixture.
5. Pour about 1 tsp of the coffee mixture into each mold and freeze until set.
6. Place the saucepan with the pudding mixture over an ice bath to cool. Stir in heavy cream and liqueur
7. Once the coffee layer in the molds is set, pour the pudding mixture on top. Refrigerate until fully set.
To unmold, run a toothpick around the edges and gently invert onto a plate.
Drizzle with Calpis sauce ♩
Enjoy the luscious texture and the perfect balance of creamy, tangy, and bittersweet flavors!
This dessert is seriously good. The contrast between the rich coffee layer and the yogurt-like Calpis sauce is just amazing! 😳✨
You only need a few special ingredients—gelatin, cornstarch, heavy cream, and Calpis—and the rest are pantry staples. Highly recommended! ☺️