Absinthe adds a subtle anise flavor to these puddings, which are delicious with berries.
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1 cup heavy cream
2/3 cup whole milk
2 1/2 tablespoons sugar
1 teaspoon unflavored powdered gelatin dissolved in 2 tablespoons of water
1 1/2 tablespoons absinthe
Fresh berries, for serving
How to Make It
In a medium saucepan, combine the cream, milk and sugar and bring to a simmer. Off the heat, whisk in the gelatin and absinthe.
Strain the mixture through a fine sieve into a pitcher and pour into six 4-ounce ramekins or bowls. Press a piece of plastic wrap directly onto the surface of the puddings and refrigerate until set, at least 6 hours. Serve with fresh berries.
The pots à l’absinthe can be refrigerated for up to 3 days.
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Review Body: Like the idea of an egg-less version. Tried this one a couple of times. Came out sloppy and liquid, like butter milk from a carton. Decided to try increasing the gelatin powder to two tsp to see if couldn't fix the issue, and the consistency turned into giggly jello.
It's not a custard deal at all. But I like a true creme custard. So, I'm going back to the yolk.
Flavor wise it's delicious. But as a custard? Nope...It missed the mark.