Yerba Mate Pudding
Yerba mate, traditionally consumed as mate, takes on a new personality in this dessert that appeals to palates of all ages.
This pudding combines the outstanding flavor of yerba mate with the classic creaminess that everyone loves, creating a unique experience that connects gaucho traditions with the practicality of modern times.
A surprising way to rediscover flavors that are part of our identity.
Ingredients:
Pudding:
- 3 eggs
- 1 carton of condensed milk (395g)
- 1 carton of milk (same size as condensed milk)
- 40g yerba mate (but according to the person who made it, it tasted a bit strong and they suggested using 20g)
Syrup:
- 150-200g caster sugar
- 80ml water
- 2.5g lightly crushed red mastic (pink peppercorns) (doesn't make much difference, but adds a touch, can be added as an "extra")
Directions:
Bake in a bain-marie in a preheated oven at 180°c for +/- 1 hour or until the edges are dark. The time varies from oven to oven, ingredients and pan used.
DO NOT UNMOLD HOT!
Leave for at least 5 hours in the fridge before removing the pudding from the mold. Even better if you leave it overnight!
The syrup can normally be made in a saucepan and then poured into a mold, or directly into the pudding mold.
