A recipe for a thick and glossy protein pudding with a 'Dany' texture, based on the 'liquid gel' technique. The pudding contains 25 grams of protein and about 150 calories per serving.
Ingredients
- 400 ml water (or unsweetened plant-based milk for a richer texture)
- 4 g agar-agar (about 2 level measuring teaspoons, preferably weighed)
- 1 scoop protein powder (vanilla/chocolate/coffee)
Instructions
- Cook: In a small pot, combine the liquid and agar-agar. Bring to a boil and cook for one to two minutes.
- Cool: Transfer the mixture to a shallow container and refrigerate for half an hour until a solid jelly forms.
- Break: Cut the jelly into cubes, transfer to a powerful blender, and add the protein powder.
- Blend: Blend in pulses until a smooth and glossy cream is obtained.
Tips
It is important to ensure the agar-agar boils vigorously. It is recommended to weigh the agar-agar instead of using a measuring spoon. If the blender struggles to blend, you can add a little water. According to the post, the nutritional value per serving is about 120 calories, 25 grams of protein, and 0 grams of fat (when using water).
