Fluffy vanilla pudding

Ingredients for 8 servings:

• 1 sachet of gelatin powder
• 750 ml milk
• 2 eggs
• 1 sachet of vanilla sugar
• ½ sachet of vanilla pudding powder for cooking, or 2 level tbsp cornstarch
• 45 g sugar
• 1 orange(s), juice
• 100 ml cream
• 6 tbsp currant jelly

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 35 minutes

Ideal for preparing

Mix the gelatine with 5 tablespoons of orange juice or water in a small bowl and let it swell for 10 minutes. Mix 100 ml of milk with the custard powder or cornstarch in a mug and whisk. Mix 650 ml of milk, the vanilla sugar, 2 egg yolks and 30 g of sugar in a saucepan and bring the milk to a boil over medium heat. Remove from the heat immediately so the milk doesn’t boil over. Stir in the mixed custard powder and place the pan back on the stovetop and bring to a boil once while stirring. Then remove the pan from the heat. Stir the swollen gelatine into the still-hot pudding. Ensure it dissolves without any lumps. Let the pudding cool for 1 hour, covering the surface with cling film to prevent a skin from forming. During this time, whip the cream in a tall mixing bowl and beat the 2 egg whites with 15 g of sugar in a tall mixing bowl until stiff peaks form. Prepare 8 dessert bowls. Once the pudding has cooled to room temperature, fold in the whipped cream and beaten egg whites with a spatula. Pour the vanilla pudding into 8 dessert bowls and refrigerate. After about 90 minutes, when the pudding has set, you can pour a red glaze over it. To make the glaze, warm the redcurrant jelly until it becomes liquid and stir in the juice of 1/2 an orange. Pour the lukewarm glaze evenly over the pudding.