Crunchy Vanilla and Pear Pudding
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 55.00 | g | CARTE D'OR Orange Jelly 2kg |
| 250.00 | ml | Water (hot) |
| 150.00 | g | CARTE D'OR Vanilla Instant Dessert 1 x 3kg |
| 500.00 | ml | Milk full cream |
| 200.00 | ml | MEADOWLAND Classique 10 x 1L |
| 1.00 | pc | Boudoir Biscuits, box broken up into small pieces |
| 410.00 | g | Pears in cans (williams) 1/1 roughly chopped |
Preparation
1.Dissolve the jelly in the boiling water. Set aside and allow too cool slightly.
2.Mix together the Vanilla instant dessert with the milk for 5 to 8 minutes until well combined and slightly thick.
3.In a separate bowl whisk the meadowland classique until soft peaks form.
4.Fold the whipped meadowland classique, roughly chopped pears and the jelly into the instant dessert mix until well combined.
5.Add the broken biscuit to the dessert mix and mix together well.
6.Pour the mixture into a serving dish and allow too set in the refrigerator for at least 4 hours before serving.
7.Garnishing tips: with pear slices, fresh mint and piped meadowland classique.
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