Dessert in a glass

Every time I have too much milk in the fridge or find a forgotten jar of apricot compote on the shelf, I make this dessert in a glass. It's quite easy to prepare, doesn't require expensive ingredients, and most of what you need is already at home. I've had chocolate chips melt when the pudding was still warm, so now I make sure to let it cool down completely. If you don't want to make a lot of servings, you can simply use half the quantities.

Quick Info

Total Time: about 2 hours, more than half of which is cooling time.
Actual Preparation Time: 30-40 minutes.
Cooling Time: at least 1 hour.
Servings: 6-8, depending on the size of the glasses.
Difficulty: easy-medium.
Dessert in a glass, perfect for warm days or when you want something quick.

Ingredients

4 egg yolks
6 tablespoons sugar
1 liter milk
1 packet cornstarch (about 150 g)
vanilla essence
chocolate chips (to taste)
1 jar apricot compote
2 packets gelatin
2 additional tablespoons sugar (for the apricot puree)
grated lemon zest (for decoration, optional)

Preparation Method

1. Start with the vanilla pudding. Heat the milk over low heat in a heavy-bottomed pot if you have one. In a bowl, mix the egg yolks with the 6 tablespoons of sugar until you get a lighter-colored cream. Add the cornstarch and a bit of vanilla essence to the yolks, and mix well.

2. Pour the yolk mixture into the warmed milk (not hot), continuously whisking to prevent lumps from forming. Keep the heat low and continue stirring until it starts to thicken. The pudding is ready when it reaches the consistency of a thick cream.

3. Transfer the pudding to a clean bowl and let it cool down completely, first at room temperature and then in the fridge. It's important for it to be cold when you add the chocolate chips; otherwise, they will melt completely, and you won't see the pieces in the cream.

4. Once the pudding is cooled, add chocolate chips to taste and stir briefly. Divide the pudding into glasses (about half a glass each). Chill the glasses while you prepare the apricot layer.

5. Drain the apricot compote. Place the fruit in a blender and puree until smooth. Add about half of the syrup from the compote (if it's too thick) and the 2 tablespoons of sugar. Place the puree in a small pot and heat it over low heat.

6. Hydrate the gelatin according to the instructions on the packet (usually in cold water for a few minutes). When the apricot puree is warm and the sugar has completely dissolved, turn off the heat and add the hydrated gelatin. Mix well until all the gelatin is dissolved.

7. Let the puree cool for a few minutes (not to set, just until it's not hot), then pour it over the layer of pudding in the glasses. Chill for at least an hour or until it sets completely.

8. Finally, you can decorate with grated lemon zest if you like.

Why I Make This Recipe Often

I love it because it doesn't require expensive ingredients and can be adapted based on what I have at home. It works well with other fruits too, and the dessert keeps well for a few days. The chocolate chips add texture, and the combination of pudding, fruit, and jelly is easy to eat.

Tips and Variations

Tips

- Don't add chocolate chips if the pudding isn't completely cool; they will melt and disappear.
- If you don't have time to chill the pudding in the fridge, you can leave it covered at room temperature for a few hours.
- Use a whisk, not a spoon, to avoid lumps in the pudding.

Substitutions

- You can use peach compote instead of apricots.
- Chocolate chips can be replaced with small chocolate pieces or left out altogether.
- If you don't have cornstarch, you can try using flour, but the texture will change slightly (the pudding will be denser, but not as smooth).

Variations

- You can add a thin layer of crushed cookies between layers for more texture.
- For an extra flavor boost, you can add a little cinnamon to the apricot puree.

Serving Ideas

- Serve the dessert cold, straight from the glass.
- For a more festive look, decorate with fresh fruit on top or mint leaves.

Frequently Asked Questions

How quickly does gelatin dissolve in warm apricot puree?
Gelatin dissolves quickly if the puree is warm, not hot. If it’s too hot, there's a risk it will lose its properties. Stir well, but turn off the heat when adding the gelatin.

Can I use plant-based milk?
Plant-based milk can be used, but the texture of the pudding may be slightly different, especially with rice or oat milk. Soy or almond milk will yield the closest results.

What if I don’t want to use eggs?
The yolks give a creamier texture, but if you omit them, the pudding will be slightly less smooth. Increase the amount of cornstarch a bit, but the taste will be somewhat different.

Can I use the compote with its syrup?
No. The fruit should be pureed, and you only use enough syrup to achieve a smoother puree. Too much liquid can ruin the texture of the jelly.

Can I make the dessert a day in advance?
Yes, it actually tastes better after sitting in the fridge for a few hours. The apricot layer sets completely, and the flavors meld better.

Nutritional Values

Estimation for a medium serving (out of 8 servings, without extra toppings):

Calories: ~220 kcal
Carbohydrates: ~38 g
Protein: ~6 g
Fat: ~5 g

Values may vary depending on how much sugar and chocolate you use. The recipe is not high in fats but contains sugar from the milk, compote, and chocolate. It's suitable as an occasional dessert.

Storage and Reheating

The dessert can be stored in the fridge, covered, for 2-3 days. I do not recommend reheating it, as the gelatin will liquefy, and the texture will be lost. It should be consumed cold, straight from the glass. If you've added fresh toppings (mint, fruit), add them just before serving.

First, we prepare the vanilla pudding; we heat the milk over low heat, add the egg yolks mixed with sugar, cornstarch, and vanilla essence; we continuously whisk until it thickens; after it has cooled down well, we add the chocolate flakes and fill the glasses halfway, then we refrigerate. We drain the apricots from the compote, make a puree, add the juice, put it on the heat together with sugar, and after it has melted, we incorporate the hydrated gelatin and mix well until it completely dissolves; we add it over the cream, decorate with lemon zest, and then refrigerate the glasses before serving. It can be prepared with half the ingredients; from one liter of milk, quite a lot of dessert results. If the pudding is not cold enough, when you mix in the chocolate flakes, they will melt, as happened to me.

 Ingredients: 4 egg yolks, 6 tablespoons sugar, 1 liter milk, vanilla essence, 1 packet of starch (150g), chocolate flakes, 1 jar of apricot compote, 2 packets of gelatin, 2 tablespoons sugar

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