Chocolate - Vanilla Pudding

Chocolate-Vanilla Pudding is a sweet, creamy, and smooth dessert.
Ingredients

For Vanilla Layer

Milk - 250 ml:
Sugar - 100 gms:
Fresh Cream - 100 ml
Vanilla Essence - 2 tsp
Gelatin / Agar-agar - 1 tbsp
Cold Water - 1/2 cup

For Chocolate Layer

Milk - 250 ml
Cocoa Powder - 2 tbsp
Milk Chocolate - 100 gms: (grated)
Sugar - 50 gms:
Fresh Cream - 100 ml
Gelatin / Agar-agar - 2 tbsp
Cold Water - 1/2 cup

Preparation Method

Vanilla Layer

Soak gelatin/agar-agar in cold water and keep aside.
Boil milk and sugar.
Add soaked gelatin/agar-agar and mix well till it dissolves completely.
Remove from flame; add fresh cream, vanilla essence, and mix without lumps.
Strain and transfer the content to the pudding tray.
Bring the Vanilla layer to room temperature and then refrigerate for 15-20 mins:

Chocolate Layer

Soak gelatin/agar-agar in cold water and keep aside.
Boil milk, cocoa powder, and sugar.
Add soaked gelatin/agar-agar and mix well till it dissolves completely.
Remove from flame and add fresh cream and grated chocolate and mix well till the chocolate melt and the mixture turn into a creamy consistency.
Bring the chocolate mixture to room temperature.
Slowly pour the chocolate mixture on top of the refrigerated vanilla layer.
Refrigerate the pudding for 2-3 hrs: or overnight.

Serving the Pudding

Invert the pudding to a serving plate.
Cut the pudding into the desired shape.
Enjoy the smooth, creamy Chocolate-Vanilla Pudding.

Notes:

Agar-Agar is the pure veg substitute for gelatin.
If you are finding it difficult to flip the pudding, keep the tray in warm water for 2 mins: and then flip or run a knife through the edges of the tray and then invert.
You can set the pudding in an individual serving bowl as well.

Comments

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