Arsenic pudding (family version)
Inspired by the famous dessert from the film Asterix and Cleopatra, this reimagined "arsenic" pudding is perfectly harmless… and incredibly delicious. It features a base of airy lemon jelly, whipped with a creamy topping, then a smooth layer of yogurt and milk, delicately set with gelatin.
For the first floor:
- 1 sachet of lemon jelly powder (85g)
- 250 ml (1 cup) of boiling water
- 500 ml (2 cups) of frozen whipped topping (such as Cool Whip), thawed
For the second floor:
- 60 ml (1/4 cup) of cold water
- 2 sachets of unflavored gelatin (7g each)
- 375 ml (1 1/2 cups) of milk
- 125 ml (1/2 cup) of sugar
- 750 ml (3 cups) of vanilla Greek yogurt
For the garnish:
- 250 ml (1 cup) of frozen whipped topping (such as Cool Whip), thawed
- 8 to 10 red and green maraschino cherries
Steps
- Oil the inside of a large bowl with a capacity of 2 liters (8 cups). Refrigerate.
- In a bowl, mix the lemon jelly powder with boiling water until the powder has dissolved. Let it cool in the refrigerator for 30 minutes.
- Using a spatula, gradually fold in the whipped topping for the first layer.
- Transfer the mixture to the reserved large bowl and refrigerate for 1 hour, until firm.
- Pour the cold water into a small bowl. Sprinkle with gelatin and let it bloom for 5 minutes.
- Meanwhile, combine 125 ml (1/2 cup) of milk with the sugar in a saucepan. Heat over medium heat, stirring, until the sugar has completely dissolved.
- Remove from heat and add the gelatin. Stir until melted.
- Add the remaining milk and Greek yogurt, then stir until smooth.
- Pour the mixture into the large bowl, on the first layer, and refrigerate for about 4 hours, until the mixture is firm.
- To unmold, quickly run the bowl under hot water for 10 to 20 seconds. Invert onto a serving plate.
- Top the pudding with whipped topping and maraschino cherries.
