Due to some enthusiastic cottage cheese making this week, I found myself with some leftover sweet cream. I could have left it to culture into sour cream and made some cultured butter with it, but thought I might try my hand at pudding instead. This banana pudding is made with gelatin and the hint of bourbon gives it a special caramel flavor. Truly delectable!
- 1 cup raw milk (where to find)
- 1 Tbsp grass fed gelatin (where to buy)
- 3 pastured egg yolks
- 1/2 cup maple syrup (where to buy)
- 2 Tbsp bourbon
- 2 cups raw cream
- Pinch of salt (where to buy)
- 1 tsp vanilla
- 2 Tbsp grass fed butter, cut into chunks
- 2 ripe bananas, cut into chunks
Heat the milk and maple syrup on medium heat until warm to the touch. Slowly whisk in the gelatin until incorporated.
Meanwhile, in a separate bowl, whisk together the egg yolks and bourbon until thickened. Then slowly whisk in the raw cream.
A tablespoon at a time, slowly whisk the warm milk and gelatin mixture into the egg mixture. This will prevent scrambling.
Once you have added a few tablespoons, begin pouring the egg mixture back into the saucepan with the milk mixture while continuously whisking. Once incorporated, continue stirring and allow to cook on low until thickened, about 7-10 minutes. You want the mixture to coat the back of a wooden spoon.
Then, remove the mixture from the heat and add a pinch of salt and the butter and stir until the butter is melted. Then add the vanilla.
Place the banana chunks into some pretty bowls for serving. Pour the pudding mixture over the banana chunks and cover the bowls with plastic wrap (to avoid that pudding skin). Chill in the fridge for about 4-5 hours til set or as long as overnight.
I hope you enjoy this pudding as much as we did!