Japanese-style Pistachio Pudding
MANILA, Philippines – Pistachio has always been a favorite nut of bakers and pastry chefs. Unfortunately, since it is a premium kind of nut and is imported, it leans towards the expensive side, and so other nuts have to be used if the goal is to make affordable cakes, pastries, and desserts.
But since Dubai’s Pistachio Chocolate Kataifi Cake became trending worldwide, people seemed to become more willing to spend on the good stuff, and so the Dubai trend never really waned. It even became stronger, transforming from cakes and pies to cookies and bars and, now, pudding.
Count on celebrity chef Jackie Ang Po to catch on with the trend, as she is constantly updating and experimenting to bring the latest trends to the fore. She recently caught on this trending Japanese dessert, Pistachio Pudding, which is easily available in convenience stores in Japan. She experimented on it, found it easy to make, and now she is sharing the recipe.
Japanese-style Pistachio Pudding
Ingredients:
For the pudding:
1 1/2 tbsps. gelatin
1/3 cup fresh milk
2 cups fresh milk
1/3 cup condensed milk
1/3 cup DLA Pistachio Paste
1/4 cup Arla Cream Cheese
1 1/2 tbsps. Arla Butter
For the caramel:
1/3 cup sugar
1/2 cup + 1 tbsp. water
2 tsps. gelatin
Procedure:
1. Bloom the gelatin for the pudding in 1/3 cup fresh milk.
2. Heat 2 cups fresh milk, condensed milk, and DLA Pistachio Paste. Once it is warm and the paste has melted, add cream cheese and butter.
3. Microwave the bloomed gelatin until the gelatin has melted and add this to the milk mixture. Mix well and pour into desired molds and chill to set.
4. For the caramel, add gelatin to water and set aside.
5. Caramelize the sugar in a pan. Do not mix. Allow the sugar to caramelize to a golden hue on its own, then add water and gelatin mixture.
6. Once the tops have set, even though they are not yet fully set, pour the caramel sauce over the pistachio pudding.
7. Chill in refrigerator to set fully before serving.
