White chocolate pudding


Author: Givan van Souvy

Persons: 6

Temperature: 82

Cooking time: 1 hour

Prep time: 10 minutes


  • 50g white chocolate chips
  • 5 eggs (3 eggs + 2 x egg yolk)
  • 60 g fine sugar
  • pinch of sea salt
  • 125 ml whipped cream
  • 125 grams mascarpone
  • 230 ml whole milk
  • Half lemon (juice)
  • raspberries (for decoration)
  • candied lemon zest (for decoration)


  1. Blender -

    Mix all the above ingredients (except the lemon juice and lemon zest) in a blender or puree with a hand blender until you have a smooth substance.

  2. In the bag -

    Fill the sous vide bag with moisture strip and seal the bag. If you do not have a vacuum device with a chamber, stop vacuuming earlier and seal it as soon as the substance comes close to the edge.

  3. Yarn -

    Set the sous vide device to 82 degrees and place the bag in the container. Let cook for 1 hour, shaking the bag several times while cooking.

  4. Cool and serve -

    Carefully remove the bag from the water, cut open an edge of the bag and pour the substance back into the blender. Add the juice of half a lemon to the substance. Divide the amount among several jars and let them cool without closing them. Close the lid and then let it cool in the refrigerator for another 2-3 hours. Serve the pudding with raspberries and candied lemon zest.

Reading next


Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.