Ingredients (for 1 liter pudding, about 4 servings)
In a saucepan, heat the camel milk and vanilla powder gently for 10 minutes. Soak the gelatin in a bowl with cold water for 10 minutes. Macaroons, raisins and chocolate in a bowl and sprinkle with the camel milk liqueur. Beat the egg yolks with the sugar until frothy. Beat a little bit of hot milk into the yolk mixture and then add the yolk mixture, when stirring, to the warm milk. Heat up, while stirring, do not boil, to create bound custard. Remove the pan from the heat and stir the gelatine with the custard. Set to cool until is jellylike. Mixture of macaroons, raisins, chocolate and camel milk liqueur gently stir through it. Pour the mixture into a pudding mold and cover the mold with ladyfingers.
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