Instant Pudding

NutritionSortLoading...
Loading...

1 cup (240mL) cream, cold

2 tbsp (25g) sugar

2-3 tsp (6-8g) pudding mix (2 tbsp for sturdy cream)

1 tsp vanilla (optional, but recommended)

Select allAdd

Gelatine

SortLoading...
Loading...

½ tsp gelatine

2 tbsp water

1 cup (240mL) cream, cold

2 tbsp (25g) sugar

1 tsp vanilla (optional, but recommended)

Select allAdd

Clear Piping Gel

SortLoading...
Loading...

1 cup (240mL) cream, cold

2 tbsp (25g) sugar

2 tbsp clear piping gel

1 tsp vanilla (optional, but recommended)

Select allAdd

SortLoading...
Loading...

Xx

1 tbsp (9g) cornstarch

3 tbsp (24g) milk powder

2-3 tsp (6-8g) pudding mix

3 oz (85g) mascarpone

63g (¼ cup) cream cheese

3 oz (85g) white chocolate, finely chopped

½ tsp gelatine

2 tbsp water

Select allAdd

Instant Pudding

1. Combine everything. Whip to desired consistency.

Gelatine

1. Sprinkle gelatine over water. Let sit for 3 mins to hydrate. Then, microwave in 5s bursts, stirring in between, until melted.

2. Add 2 tbsp cream and stir to combine.

3. Whip together cream and sugar until soft peaks.

4. Slowly drizzle in gelatine mixture while vigorously whipping. Whip to desired consistency.

5. Pipe or spread cream right away. Once the gelatine sets, the cream will not be pliable anymore.

Clear Piping Gel

1. Combine everything. Whip to desired consistency.

Xxx

2. Beat cream cheese and sugar together until smooth. Add cream in a bit at a time, beating in between to prevent lumps. Once all the cream has been added, Whip to desired consistency.

3. Add 3 tbsp of cream to white chocolate. Microwave for 30s, then stir until fully melted and combined. Cover and chill in fridge for at least 15 minutes. Whip cream to soft peaks. Add in chilled chocolate. Whip to desired consistency.