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Recipe Identity Card
- 173 KCal Calories per serving
- Easy difficulty
- Doses for 2 people
- Preparation 10 minutes
- Average cost
- Note 10 minutes for the preparation of the pudding + 3 hours of cooling
Recipe Category: Sweets and Desserts / Functional Recipes / Light Diet Recipes / Protein Recipes / Hazelnut Protein Pudding
For 2 puddings
- 200 ml of milk
- 2 sheets (4 g) of isinglass
- 36 g (nutty flavor) of whey protein
- 14 g of fructose
To decorate (optional)
- a tablespoon of chopped hazelnuts or almonds
- 20 g of hazelnuts
- 1 saucepan to heat the milk
- 1 frying pan for milk
- 1 small bowl for water
- Pudding molds (silicone, aluminum or disposable)
- 1 wooden spoon or a whisk
- First, soak the gelatine sheets (thickener) in cold water: leave to rest for 10 minutes, until the gelatine has become soft and elastic.
- Meanwhile, pour the milk, sugar and hazelnut-flavored whey proteins into a saucepan and, with a whisk, mix vigorously until all the lumps are completely dissolved.
- At this point, bring the milk to a boil, stirring occasionally.
- When the gelatine is ready (it must be soft and elastic), squeeze it out of the water and dissolve it in a pan in which a spoonful of milk has been poured. Mix them well with the wooden spoon.
- Add the dissolved gelatin to the milk, sugar and protein mixture, and stir continuously for a few moments.
- Remove the saucepan from the heat and pour the still liquid mixture into the pudding molds.
- Leave to cool in the refrigerator for at least 2-3 hours.
- After the necessary time, gently overturn the molds, favoring the detachment of the pudding by applying a gentle pressure. Alternatively, enjoy the pudding directly in the mold.
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