Raffaello Pudding

Raffaello Pudding is a wonderful combination of coconut, cream, condensed milk and white chocolate which resembles the taste of the Ferrero Rocher Raffaello Truffles. This is a very rich pudding with a beautiful texture and flavour. No cooking or baking is involved in the making of this pudding, you just need to whip everything and refrigerate to set. Make sure to use desiccated coconut, do not use fresh coconut to make this pudding. I only made half the quantity of the pudding and set in individual serving glasses. If you are setting the pudding as individual servings, as in the picture, you only need to add half table spoon of gelatine.

Raffaello Pudding

(Recipe from Lekshmi Nair)

(20-25 servings)

Ingredients:

Coconut Milk Powder – 200 gm

Fresh Cream – 400 ml (1 ¾ cups)

Whipping Cream – 250 ml (1 cup)

Condensed Milk – 1 tin

Desiccated Coconut – 1 cup

Gelatine – 1 tbsp. (use only half tbsp if setting in individual glasses)

Cold Water – ¼ cup

White Chocolate, grated – 1 ½ cups

Almonds / Badam – ½ cup, grated or finely chopped

Method:

• Sprinkle gelatine over cold water and let stand for 5-10 minutes.
• In a mixing bowl whip together coconut milk powder, condensed milk, whipping cream and fresh cream until soft peaks are formed.
• Melt gelatine, either in microwave for 10 seconds or heat gently stirring well.
• Pour the melted gelatine to the above pudding mix and whip well until everything is blended.
• In a small bowl mix together desiccated coconut, grated almonds and 1 cup of grated white chocolate and combine well. Add this mix to the whipped pudding mixture and beat again until everything combined well.
• Transfer the mix to a pudding dish or individual serving bowls. Decorate with remaining grated white chocolate and allow to set in fridge for 5-6 hours.
• Serve chilled.