Chinese · Dessert
Ginger Milk Pudding
A GLP-1-friendly reinvention of the classic Cantonese ginger milk pudding, where fresh ginger juice's natural enzyme sets a light, protein-boosted milk custard without any cream, egg yolk or added starch.
$1
12 minsPrep
5 minsCook
92 minsTotal
MediumLevel
Nutrition per serving
101Calories
13.4gProtein
0.9gFat
17.3gCarbs
6.6gSugar
2.3gFiber
201mgSodium
3mgChol
0.3gSat Fat
322mgPotassium
182mgCalcium
0.7mgIron
0.6mcgVitamin B12
5.6mgVitamin C
0gPolyol
6gAllulose
0gAlcohol
Goes well with
Sake
local
Chrysanthemum Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Peel and finely grate the fresh ginger, then press through a sieve to extract the juice; you need roughly 15ml of juice, divided between two 180ml pots.
2
Warm the skim milk gently in a saucepan to about 70°C (just steaming, not boiling) and whisk in the allulose and cocoa powder until fully dissolved.
3
Remove from heat and whisk in the whey protein isolate in a thin stream until completely smooth with no lumps, then let cool to around 65°C.
4
Whisk the egg white and salt together in a small bowl, then slowly temper it into the warm milk mixture, whisking constantly to avoid curdling.
5
Pour the fresh ginger juice into the base of each ramekin or pudding pot, then quickly and gently pour the milk mixture on top without stirring (this traditional step helps the enzyme in the ginger set the pudding).
6
Cover each pot loosely and let sit undisturbed at room temperature for 10-15 minutes, then transfer to the fridge to fully set and chill for at least 1 hour.
7
Just before serving, top each pudding with the halved raspberries.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g fresh ginger juice stirred in skim milk
- 0.8 oz22g grated and pressed for juice ginger fresh
- 7/87/8 egg whites, lightly whisked (30g)
- 0.6 oz16g whisked into warm milk until dissolved whey protein isolate
- 0.2 oz6g sifted and whisked in cocoa powder
- 0.4 oz12g dissolved into warm milk allulose
- 1.1 oz30g halved raspberry
- 0 oz0.5g salt
