Cream pudding with dried tomatoes and sweet basil

Description

Heat up 3.5 dl of the cream with salt, pepper and with the tomatoes beaten in the mixer. Place the jelly sheets soaked in cold water for 10 minutes and then wringed. When the jelly is melted, take it off the plate. Cool it until hand warm and mix it with the cream mousse made from the remaining cream. Pour it into a Zila mould, cool it in the fridge for 3 hours.

List of All Ingredients

SUMMARY

Ingredient	8-slice	12-slice	16-slice	25-slice	40-slice
cream	600	1000	1300	800	1000
jelly	8	13	17	11	13
dried tomatoes	110	190	250	150	190
basil	75	125	160	100	125
sugar	150	250	320	200	250
salt	1	1	3	1	1
pepper	1	1	2	1	1

Recipe

Cream pudding

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
cream	ml	600	1000	1300	800	1000
jelly	sheets	8	13	17	11	13
dried tomatoes	g	110	190	250	150	190
basil	g	75	125	160	100	125
sugar	g	150	250	320	200	250
salt	pinch	1	1	3	1	1
pepper	pinch	1	1	2	1	1

Heat up 3.5 dl of the cream with salt, pepper and with the tomatoes beaten in the mixer.
Place the jelly sheets soaked in cold water for 10 minutes and then wringed.
When the jelly is melted, take it off the plate.
Cool it until hand warm and mix it with the cream mousse made from the remaining cream.

Pour it into a Zila mould, cool it in the fridge for 3 hours.

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Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.