The Ideal milk should be ice cold before you can beat it to a stiff mixture. Put the tin overnight in the fridge.
- 15 ml (1 tbsp.) gelatin powder
- 30 ml (2 tbsp.) water
- 22 g (1 packet) strawberry jelly
- 400 ml (1 can) ice cold Ideal milk
- 410 g (1 can) guavas, drained
1 Sprinkle the gelatin over the water and leave 5 min to form a sponge.
2 Prepare the jelly according to the directions on the package.
3 Melt the gelatin on the defrost setting in the microwave oven. Mix with the jelly.
4 Beat the Ideal milk until stiff. Mix half with the jelly and fold in the rest.
5 Process the guavas in a food processor. Fold into the pudding
6 Rinse a 2 liter jelly mould with cold water and pour the mixture into it. Leave to set for 2 hours (or overnight in the fridge).
7 Turn out to serve.
Green foam pudding
Replace the strawberry jelly in the basic recipe with green jelly. Replace the guavas with canned pears. Add the finely grated peel of 1 lime.
Yellow foam pudding
Replace the strawberry jelly in the basic recipe with pineapple jelly. Replace the guavas with 2 x 110 g cans of granadilla pulp. Add the finely grated peel of 1 orange.
Orange foam pudding
- 4 eggs, separated
- 90 ml (¼ c + 2 t) sugar
- 180 ml (¾ c) orange juice
- Finely grated peel of ½ orange
- Finely grated peel and juice of ½ lemon
- Pinch of salt
- 30 ml (2 tbsp.) boiling water
1 Beat the egg yolks to a very stiff mixture. Add the other half of the sugar and beat until shiny. Fold the egg white mixture into the orange and lemon mixture.
2 Gently add the salt and boiling water.
3 Fit bowl over a pot with boiling water and stir with a wooden spoon until the mixture thickens. Refrigerate.
4 Beat the egg whites firmly, add the other half of the sugar and beat until shiny. Fold the egg whites into the orange mixture.
5 Rinse a round jelly mould with a 1 liter capacity with cold water. Pour the mixture into it and allow to stand for 3 hours or overnight.