Mint Pudding is an easy-to-make dessert, perfect to serve as an after-meal or as a snack. It has a fabulous texture because it contains corn starch and a little bit of gelatin, the corn starch makes the pudding creamy and the gelatin makes it a bit more compact. With these quantities, you can make 6 puddings, you can store them in the refrigerator for 2 days, and I recommend serving them with the addition of dark chocolate shavings, which reminds a lot of the famous after-eight chocolates. Now let’s see how to make mint pudding and if you try it, let me know. Barbara
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups milk
- 1/4 cup mint syrup
- 0.14 oz gelatin sheets
- 1/4 cup sugar
- 2 1/2 tbsps corn starch
- to taste dark chocolate (optional)
How to prepare Mint Pudding
Let’s start preparing the Mint Pudding, soak the gelatin sheets in cold water
pour the corn starch into a pot,
add the sugar and mix the dry ingredients.
Gradually add the milk to prevent lumps,
add the mint syrup and place on the stove.
When the milk and mint syrup is hot, take the softened gelatin sheets and add them, stirring so they dissolve.
Transfer the mixture into molds and let it cool, then place in the refrigerator for 6/8 hours
Once the pudding has set, you can serve it, detach it from the edges using a knife and invert it onto a plate. If you like, add some dark chocolate
How to store Mint Pudding
Store in the refrigerator for 2 days
