Kirsten Tibballs’ Summer Christmas Pudding
Celebrate the spirit of Christmas in the summer using Bulla cream in Kirsten Tibballs' recipe for Summer Christmas Pudding.
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Cooking tools:
- Stand mixer
- Candy thermometer
- Kitchen scale
- Pudding basin
- Whisk
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Spatula
- Plastic wrap
- Microwave
- Freezer
- Refrigerator
- Serving platter
Ingredients
- 135g egg yolks
- 135g caster sugar
- 65mL water
- 2 vanilla beans, cut and scraped
- 8g gold gelatine leaves
- 285g good quality white chocolate
- 55g glacé cherries, chopped
- 55g dried cranberries, chopped
- 55g roasted almond, slivered
- 55g pistachios, chopped
- 55g dark chocolate chips, chopped
- 760mL Bulla Thickened Cream, semi whipped
- handful cherries, pistachios and red berries, for garnish
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