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Dronning Maud Pudding
Sabine Groven
  • 75g Divine 70% Dark Chocolate, grated
  • 4 egg yolks
  • 250g SKYR or other natural yogurt
  • 2 tbsp maple syrup
  • 1 tsp vanilla essence
  • 2 Gelatine Leaves
  • 3 tbsp boiling water
  • Soak the gelatine in cold water for about 10 minutes.
  • Meanwhile, whisk the egg yolks with maple syrup.
  • Melt the gelatine in the boiling water and add to the egg mixture whilst whisking.
  • Carefully add the SKYR and vanilla.
  • Layer the grated chocolate and whipped mixture in your prettiest glasses.
  • Let the puddings cool in the fridge for an hour (or two if you can wait that long) and enjoy!
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