A super creamy pudding, perfect to end beautifully a lunch and good for people intolerant to gluten.
Time of preparation
20 minutes + standing
What did I use
a glass bowl, a spoon, a pot, a whisk, silicon moulds for pudding
Ingredients
Milk: 500 gr
Bitter cocoa powder: 30 gr
Maizena: 45 gr
Sugar: 135 gr
Cinnamon powder: to taste
How did I do
I mixed cocoa, sugar and maizena in the bowl.
In the pot, I poured the milk and added slowly the other dry ingredients beating well to avoid the formation of clumps.
I turned on the fire medium-high and , mixing continuously, I let the pudding boil, then I turned off the fire.
I washed the silicon moulds, I poured the pudding in them and I let them cool at room temperature.
I put then the puddings in the fridge for at leat 3 hours.
I served the puddings with a strawberries’ macedonia, cut in very little pieces.
Buon appetito!
