Basic pink foam pudding with ideal milk

Serves 6

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The Ideal milk should be ice cold before you can beat it to a stiff mixture. Put the tin overnight in the fridge.

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• 15 ml (1 tbsp.) gelatin powder
• 30 ml (2 tbsp.) water
• 22 g (1 packet) strawberry jelly
• 400 ml (1 can) ice cold Ideal milk
• 410 g (1 can) guavas, drained

1 Sprinkle the gelatin over the water and leave 5 min to form a  sponge.

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2 Prepare the jelly according to the directions on the package.

3 Melt the gelatin on the defrost setting in the microwave oven. Mix with the jelly.

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4 Beat the Ideal milk until stiff. Mix half with the jelly and fold in the rest.

5 Process the guavas in a food processor. Fold into the pudding

6 Rinse a 2 liter jelly mould with cold water and pour the mixture into it. Leave to set for 2 hours (or overnight in the fridge).

7 Turn out to serve.

Variations

Green foam pudding

Serves 6

Replace the strawberry jelly in the basic recipe with green jelly. Replace the guavas with canned pears. Add the finely grated peel of 1 lime.

Yellow foam pudding

Replace the strawberry jelly in the basic recipe with pineapple jelly. Replace the guavas with 2 x 110 g cans of granadilla pulp. Add the finely grated peel of 1 orange.

Orange foam pudding

Serves 6

• 4 eggs, separated
• 90 ml (¼ c + 2 t) sugar
• 180 ml (¾ c) orange juice
• Finely grated peel of ½ orange
• Finely grated peel and juice of ½ lemon
• Pinch of salt
• 30 ml (2 tbsp.) boiling water

1 Beat the egg yolks to a very stiff mixture. Add the other half of the sugar and beat until shiny. Fold the egg white mixture into the orange  and lemon mixture.

2 Gently add the salt and boiling water.

3 Fit bowl over a pot with boiling water and stir with a wooden spoon until the mixture thickens. Refrigerate.

4 Beat the egg whites firmly, add the other half of the sugar and beat until shiny. Fold the egg whites into the orange mixture.

5 Rinse a round jelly mould with a 1 liter capacity with cold water. Pour the mixture into it and allow to stand for 3 hours or overnight.