Dutch Chipolatapudding
This Dutch chipolatapudding is a delicious and classic dessert that perfectly ends a cozy dinner. It's a rich and creamy pudding with bits of fruit, cookies, and sometimes even small bits of nuts. The pudding is often served with whipped cream and fresh fruit.
Equipment
- Pudding form 2 ½ cups content
- plastic foil
- Hand Mixer
Ingredients
- 3 egg yolks size L
- ½ cup sugar
- ⅔ cup cream
- 3 ½ teaspoon gelatin powder or 10 grams soaked in cold water
- ⅔ cup cream
- 1 tablespoon maraschino liqueur
- 4 oz. bigarreaux finely chopped
- 2 oz. Amaretti biscuits (bitterkoekjes) slicedin cubes
- 1 tablespoon candied orange peel finely chopped
Ingredients you need per step are listed below the step in Italic
Instructions
- Put the egg yolks with the sugar and two tablespoons of cream in a large, heatproof bowl. Mix with a whisk until light yellow and foamy.3 egg yolks, ½ cup sugar, ⅔ cup cream
- Meanwhile, heat the remaining in the first bowl of cream until it boils. Then, slowly pour the hot liquid into the egg mixture while mixing with a whisk. Start drop by drop; otherwise, the yolks will solidify. Finally, pour everything back into the pan when all the cream has been added and mixed.
- Lower the heat and let it warm up slowly. After 1-2 minutes, the pudding will begin to thicken. Heat until done. That's when you dip a wooden spoon into the pudding and draw a line with a finger. If it doesn't close immediately, the pudding is ready.
- Turn off the fire. Add the gelatin and mix them through the pudding. Place a piece of plastic wrap on top of the pudding. Let cool for half an hour until it thickens a bit.3 ½ teaspoon gelatin powder
- Whip the cream until Greek yogurt thickness. Spatula it, together with the Maraschino liqueur, through the pudding.⅔ cup cream, 1 tablespoon maraschino liqueur
- Carefully fold the amaretti biscuits, bigarreaux, and candied orange peel with a spatula.4 oz. bigarreaux, 2 oz. Amaretti biscuits, 1 tablespoon candied orange peel
- Pour into the pudding mold and let it set in the fridge for at least 2 hours to stiffen.
- When you want to serve the pudding, place it briefly in a bowl of hot water. The pudding will then release from the mold. Next, place a plate on the mold and turn everything over at once.
- Garnish with whipped cream, fresh fruit, and chocolate, and serve!
NOTES
1. Vanilla Extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract. With this vanilla extract recipe, you can make it yourself (which is much cheaper than a small bottle from the store, and you can use it for a long time).
2. Substitutes
- Bigarreaux: Replace with candied cherries (or Amarena cherries), candied peel (the candied peel of the candied peel), or finely chopped candied orange peel. And dried fruit, such as cubes of dates or apricot, currants, and raisins.
- Amaretti biscuits: You can also use cubes of cake.
- Maraschino liqueur: replace with rum. The taste will be slightly different.
- With chocolate: Finely chop 50 grams of chocolate and mix it with the cooled pudding.
- Fresh fruit: Instead of bigarreaux, use pieces of fresh fruit cut into small cubes. It is not possible to use pineapple or kiwi. This fruit contains an enzyme that ensures that the gelatin does not set.
- Nuts: Mix two tablespoons of finely chopped nuts, almonds, or walnuts through the pudding for a crunchy bite.
- Make in advance: Cover the mold with plastic wrap. This way, it will keep well in the fridge for up to a day.
- Fridge: Cover the pudding and refrigerate for up to 2 days. Ensure you don't keep the pudding too long because the structure can change.
- Freezer: Because the structure changes in the freezer, you cannot freeze the pudding.
Nutrition
Calories: 596kcal | Carbohydrates: 66g | Protein: 9g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 237mg | Sodium: 79mg | Fiber: 1g | Sugar: 56g | Vitamin A: 1378IU | Vitamin C: 0.5mg | Iron: 1mg
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