Striezel aux Pralinés Roses
The French take on the classic braided sweet bread becomes both beautifully decorative and...
Traditional Vanilla Pudding, Perfected with Soy Sauce
A homemade vanilla pudding is one of those treats that can define a childhood. Add a small dash of soy sauce, and its subtle, unexpected shimmer transforms it into a sophisticated, grown-up delicacy.
| Ingredients (6 servings) | ||
|---|---|---|
| 7 | leave | Gelatine |
| 600 | ml | Whipped cream |
| 400 | ml | Whole milk |
| 1 | tablespoon(s) | Soy sauce, naturally brewed |
| 160 | g | Fine crystal sugar |
| 2 | Vanilla pods | |
| 8 | Egg yolk | |
1. Prepare the base:
Soak the gelatine in cold water. In a pan, mix half the cream, the milk, soy sauce, a couple tablespoons sugar, and vanilla seeds (plus pods). Heat over low heat until just below the boiling point. Remove from the oven, cover, and let it set for 10–15 minutes. Meanwhile, whisk the egg yolks with the remaining sugar in a bowl. Bring the infused vanilla milk almost to a boil again, remove the pods, and slowly pour it into the egg mixture, stirring vigorously. Return everything to the pan and heat gently over low heat, stirring constantly with a silicone spatula, until the mixture thickens to 80–85 °C. Do not boil. Remove from the oven, squeeze out the gelatine, stir it in until dissolved, then strain through a fine sieve into a bowl. Chill in the fridge for 1–2 hours until the edges are slightly firm.
2. Fold in the cream and set:
Beat the remaining cream until soft peaks form. Stir a small portion into the chilled pudding mixture to loosen it, then gently fold in the rest until smooth and creamy. Pour into a pudding mold rinsed with cold water and refrigerate overnight until fully set.
3. Unmold and serve:
Fill a bowl with hot water and place the mold in it so the water reaches the edges (without spilling inside). Count slowly to 10, dry the outside, and gently loosen the pudding along the edges with your finger. Slightly dampen the serving plate, place it upside down over the mold, hold both firmly, and invert with a quick motion. Press downward once to release the pudding. If it sticks, dip the mold in hot water and repeat. Remove the mold, decorate as desired (strained raspberries work beautifully), and serve.
