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Super Health Food


Vanilla pudding

For a "creamy" result, replace the isinglass with three tablespoons of corn starch to be whipped together with the egg yolks and a pinch of salt

Ingredients x 6

  • 500 gr of oat milk

  • 60 grams of sugar

  • 3 yolks

  • 5 gr of gelatine

  • 1 pinch of salt

  • ½ vanilla bean

In a thick-bottomed saucepan combine the milk, the seeds "grated" by the vanilla split open in two, the sugar, stirring with a whisk without bringing to the boil. Allow to cool and add the gelatine previously soaked in cold water, stir until it melts. In a bowl, whisk the egg yolks with a pinch of salt and add the milk slowly without stopping using the whisk. Return the mixture to the saucepan and continue to cook over medium heat, continuing to stir until the pudding thickens. Transfer the mixture into the pans, allow to cool and then transfer to the refrigerator for at least 4 hours. Serve with biscuits or decorate with seasonal fruit (I used kiwi and chopped pistachios).

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