Hazelnut and Cocoa Pudding with Thermomix

Preparation of Hazelnut and Cocoa Pudding With Thermomix

1. Step 1: Prepare the milk cream
2. Place 400 g of milk, sugar, 25 g of cornstarch and homemade vanilla sugar in the Thermomix container.
3. Mix the ingredients for 5 seconds at speed 5.
4. Place the butterfly attachment and heat the mixture for 10 minutes at 90°C at speed 3.
5. Pour the heavy cream into 4 glasses and let them cool for at least 1 hour.
6. Step 2: Prepare the hazelnut and cocoa cream layer
7. Place the remaining milk, the remaining cornstarch and the hazelnut and cocoa cream in the Thermomix container.
8. Heat the mixture for 8 minutes at 90°C at speed 3.
9. Evenly distribute the layer of hazelnut and cocoa cream over the cooled heavy cream in the glasses.
10. Cover the glasses with heat-resistant plastic wrap and let them cool again before refrigerating.

Frequently asked questions (FAQs)

1. Can I use chocolate instead of hazelnut and cocoa spread? Yes, you can replace the hazelnut and cocoa spread with melted chocolate for a more intense chocolate flavor.
2. How long does Pudding last in the refrigerator? Monte Pudding stays fresh in the refrigerator for approximately 2-3 days. After that, it may lose flavor and consistency.
3. Can I freeze the Pudding? Yes, you can freeze Monte Pudding. However, keep in mind that the consistency may change slightly after thawing.
4. Can I substitute homemade vanilla sugar for vanilla extract? Yes, you can substitute homemade vanilla sugar for vanilla extract. However, please note that the flavor may be slightly different.
5. Can I prepare the Pudding vegan? Yes, you can prepare Monte Pudding vegan using plant-based milk and vegan hazelnut and cocoa cream.