Gastronomixs

Dutch ‘chipolata’ pudding

This Dutch dessert is named for the fine ‘ragout’ of fruit used to flavour the pudding. Preferably use Mediterranean dried fruit such as raisins, currants, apricot, plums, and dates, or use glacé cherries. If you want to use fresh fruit, avoid using pineapple, kiwi, and papaya, as these fruits contain the enzyme protease which prevents the gelatin from setting.

Dutch ‘chipolata’ pudding

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

50

g

egg

80

g

egg yolk

50

g

sugar

10

g

gelatin

80

g

water

350

g

dried fruit

500

g

whipping cream, sweetened

Preparation method

  • Beat the egg and the egg yolk with 50g of sugar in a bain-marie.
  • Soak the gelatin in the water.
  • Heat on low heat until the gelatin has dissolved.
  • Mix the gelatin through the egg mixture.
  • Beat the cream, but stop before peaks start to form. Fold the cream into the cooled down egg mixture (should be between 30-40°C).
  • Fold the fruit (soaked in lukewarm water if needed) through the mixture when it starts to set, so that it is divided evenly through the pudding.
  • Transfer the mixture to a rinsed and still wet pudding mould.
  • Let the pudding set in the refrigerator for at least one day.
  • Release the pudding from the mould by briefly placing it in a tub of hot water and then covering it with a flat dish and turning it over.
  • Remove the pudding from the mould and serve cold.

Serving suggestions

  • Variation tip: add a liqueur (such as orange liqueur) and crushed amaretti biscuits to the pudding in addition to the fruit.
  • As a dessert on its own, served with whipped cream.

Previous page