I'm not normally a big fan of puddings made with gelatin. I'm more of a egg- or cornstarch-thickened girl. I'm not sure there's a good reason other than the fact that sometimes gelatin items can set pretty stiffly, and I like my puddings with a little more movement. However, I do allow for some flexibility when something looks particularly inviting, and this pudding looked so pristine on Facebook, I couldn't resist. However, my pudding turned out more of a very light brown than white (I'm not sure if it was my coffee beans that caused the coloration or I'm just a victim of some choice photo-shopping). Despite the color difference, the pudding was delicious, very delicately flavored and light. Perfect for a summer dessert!
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Note: I used Mexican chocolate flavored coffee beans, and they worked really well in this pudding flavor-wise. For color, not so much.
White Coffee Pudding
Adapted from Tasty Japan
1 envelope gelatin powder
3 tablespoons water
1½ cups whole milk
6 tablespoons heavy cream
¼ cup granulated sugar
¼ cup coffee beans (preferably flavored)
Whipped cream, to taste
In a small bowl, combine gelatin powder and water, and microwave it for 10 seconds. Stir and set aside.
Put milk, heavy cream, sugar, and coffee beans into the pan. Heat over a medium heat. Once brought to a boil, stop the heat and cover with a lid. Soak for 30 minutes. Remove coffee beans from the pan, then pass the milk through a sieve. Add the bloomed gelatin, then mix thoroughly. Pour the mixture equally into four glass dishes, then chill for at least 2 hours or until set.
Add whipped cream and coffee bean for topping, enjoy!
Makes 2 cups
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