Saturday, March 16, 2013

Biscuit Cream Pudding

As a four year old i remember visiting my grandparents every Sunday. My mother would religiously make some dessert for the visit. If it was ice cream one week, it would be pudding or payasam the other. I am very sure that i developed a very strong palate for snacks and desserts because of her :).
Biscuit Cream Pudding was one such dessert that my mother used to make. Its sinful because its loaded with high fat cream but is absolutely yummy. Biscuit Cream Pudding has layers of biscuit alternated with layers of sweetened whipped cream
Biscuit cream pudding is not a dessert you can make often but it is a dish you should try atleast once. 
Another version of this pudding uses chocolate sauce is used in place of the cream. It tastes equally good.

Biscuit Cream Pudding (Serves 3-4)


Heavy cream              - 150 ml
Milk Biscuits            - 15-20 biscuits
Sugar                    - 4-5 tbspns
Vanilla essence          - 1/2 tsp 
Instant coffee powder    -  1 tsp
Water                    - 3/4 cup  


Make coffee decoction with instant coffee powder and luke warm water. Let it cool.
Freeze the mixing bowl and beater for 2-3 hours. Pour the cream into the mixing bowl and whip the cream using the beater till the cream becomes almost stiff. Add the sugar and whip the cream till it forms soft peaks.
1) Cream whips better when it is cold so to get best results i chilled the bowl and the beater
2) If sugar is added to the cream in the beginning it may not give a high volume of the whipped cream, so i added it towards the end
3) Do not overwhip the cream as overwhipped cream may become butter].  

I used locally available milky mist cream (medium fat cream with 39% fat content) for this pudding since its whips up well. [I have tried whipping amul low fat cream but have not met with any success.]
Dip the biscuits in the coffee decoction and layer them on a bowl (You can try layering it on an oval plate as well since it might be easier to cut and serve). Spread the cream on top of the layer of biscuits. Now repeat the process with another layer of biscuits followed by cream till the biscuits are over. Ensure that the whipped cream is the top most layer. If you are using an oval plate to make the pudding you can put a  layer of cream on the sides as well. Refrigerate for 3-4 hours before serving.

Related Posts Plugin for WordPress, Blogger...
Related Posts with Thumbnails