Categories: Recipe

Slagroompudding: Sweet Cream Dessert

Cook Mode

Jump to Recipe Print Recipe Jump to Video

One of my fondest memories of slagroompudding is from a cozy family gathering during the holidays. The rich, creamy texture of the pudding combined with the lightness of the whipped cream created a delightful contrast of flavors and textures. As we sat around the table enjoying each spoonful, laughter filled the room, and for a moment, everything felt perfect. It wasn’t just a dessert; it was a sweet reminder of the joy of being together with loved ones.

Print Add to Collection Go to Collections

Slagroompudding: Sweet Cream Dessert

Learn how to make slagroompudding, a sweet cream dessert. It is a simpler version of the classic French bavarois recipe. This dessert is easy to make, and is delicious as-is; however, it is really a blank canvas to make many different variations. I love how this version really makes the sweet cream flavor shine.

Course Dessert

Cuisine Dutch

Keyword Bavarois, Cream, Dessert

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 254kcal

Equipment

Ingredients

Slagroompudding

50 ml Milk
100 ml Milk
150 ml Milk
1 tbsp Unflavored Gelatin powder
2 Egg
250 ml Heavy Whipping Cream
100 g Granulated Sugar
25 g Granulated Sugar

Get Recipe Ingredients

Instructions

Bloom the gelatin in the 50ml of milk. Let it sit for at least 10 minutes
Cream the two egg yolks and 100g sugar until it’s pale yellow and the sugar is dissolved in the egg yolk.
Mix in 150ml of milk until it’s fully combined.
In a saucepan, add 100ml of milk, and add the milk, egg, sugar mixture that you made in step 3.
Over low heat, stir continuously with a wooden spoon, until it comes to a gentle boil. Let it boil for 30 seconds (never stop stirring).
Take the pan off the stove, and pour the mixture through a strainer into a bowl. Let it cool until it hits 55ºC (130F). You can speed this up by using a spatula to move it around the bowl.
When the mixture hits the target temperature of 55ºC (130F), add the bloomed gelatin, and stir through it until it is fully dissolved. If it isn’t dissolving, you may have to very gently heat up the bowl (double boiler, for example), while stirring. That will make sure the gelatin melts and dissolves completely in the liquid.
Once the gelatin is fully dissolved, pour it through a strainer into another bowl. This will make sure that if there are small pieces of gelatin, they don’t make it in the final product.
Let the mixture cool to 24ºC (75F). While it’s cooling off, get the mixer, bowl, whipping cream, egg whites, and 25g of sugar ready. You also want to get whatever serving vessel you want. If you want to be really retro, put it in a jello mold, or you can serve it in individual glasses.
When the mixture hits 24ºC (75F), whip together the heavy cream, egg whites, and 25g of sugar until it’s just shy of soft peaks.
Add the milk, gelatin, egg, sugar mixture in the bowl with the whipped cream, and mix it thoroughly, until there are no more yellow/white streaks.
Put the final mixture in your serving vessel(s) of choice, and put it in the refrigerator for at least 2 hours.