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Jiggly Texture - Japanese Milk Pudding (Purin) - Recipe Video

A simple and easy to understand recipe video shows how to make Jiggly Texture - Japanese Milk Pudding (Purin).
This is an easy and delicious Japanese milk pudding (purin) made with 3 ingredients and gelatin. This is a cold dessert that is rich yet refreshing and perfect for hot days. It can be a snack for kids at dessert time or as a dessert after a meal. Enjoy with a sweet and sour sauce made from apple jam.
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Cook time

15 minutes

Ingredients
2 pieces (2-inch diameter glass)

  • (A)Milk
    200 ml
  • (A)Whipping cream (Heavy cream)
    130 ml
  • (A)Sugar
    40 g
  • Gelatine
    5 g
  • Water
    30 ml
  • Apple jam
    as needed
  • Toppings
  • Mint
    as needed

How to make

  1. 1. Bloom gelatin powder in water.
  2. 2. Add ingredient (A) to a saucepan and heat over medium warm it until the sugar is dissolved.
  3. 3. Remove the saucepan from the heat, add gelatin from Step 1, and mix until thoroughly dissolved.
  4. 4. Cool Step 3 well and pour into a glass while straining with a tea strainer.
  5. 5. Chill and set Step 4 in a refrigerator for about half a day.
  6. 6. When the milk pudding (purin) has cooled and set, top with apple jam and mint on top, and it's ready to serve.

Tips for cooking

The hot water temperature used for gelatin depends on the manufacturer, so please check it and follow the usage instructions. Please be careful not to boil the gelatin, as the solidification rate will decrease and it may not set. Also, please be aware that fruits such as raw pineapple, kiwi and papaya containing protease may not be set.

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