![]() See ingredients, nutrition, and other product information here. Pour the mixture into a medium heatproof bowl and cover with a piece of plastic wrap, making sure it’s directly touching the surface of the pudding. The great taste of Swiss Miss chocolate and vanilla swirled together in one creamy cup.(Do not let the mixture boil or go above 170☏, or the gelatin will not set properly.) Remove the saucepan from heat and stir in the vanilla. Heat, whisking constantly and checking the temperature occasionally on an instant-read thermometer, until the gelatin dissolves and no longer feels grainy, about 5 minutes. Slowly whisk the gelatin mixture into the chocolate mixture until smooth and incorporated.Let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled). Meanwhile, place the half-and-half in a small bowl and sprinkle the gelatin evenly over the surface.Place the butter, sugar, chocolate, and salt in a small saucepan over low heat and stir constantly until the chocolate and butter have melted and the sugar has dissolved, about 4 minutes. ![]() Return to the heat and cook for 1 minute. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Quickly combine cornstarch with remaining milk add egg yolks and mix well. Place a piece of plastic wrap over the bowl, making sure it’s directly touching the surface of the pudding, and refrigerate until set, about 2 hours. The creamy chocolate vanilla swirl pudding contains 60 calories per serving and 50 fewer calories than regular JELL-O chocolate pudding. Sprinkle sugar on milk and do not stir heat over medium-high. Set a fine-mesh strainer over a medium heatproof bowl and pour the mixture through the strainer. Remove the saucepan from heat and stir in the vanilla.(Do not let the mixture boil or go above 170☏, or the gelatin will not set properly and the eggs may curdle.) Add the gelatin mixture and the butter and cook, whisking constantly and checking the temperature occasionally on an instant-read thermometer, until the butter melts, the gelatin dissolves and no longer feels grainy, and the temperature reaches 160☏, about 5 minutes. Reduce the heat to low and pour the half-and-half/egg mixture back into the pan. Remove the half-and-half mixture from the heat and slowly pour about half of it into the egg yolks, whisking constantly until incorporated.Place the egg yolks in a medium heatproof bowl and whisk until smooth, about 1 minute.Sprinkle the gelatin evenly over the surface and let stand without disturbing until the gelatin softens, about 3 minutes (it will start to look wavy and wrinkled). Meanwhile, pour the remaining 1/4 cup half-and-half into a small bowl.Place 3/4 cup of the half-and-half, the sugar, and the salt in a small saucepan over medium heat and stir until the sugar has completely dissolved, about 3 to 4 minutes.
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