Serradura Pudding Recipe

• SwissBake® Holiday Cookie Mix – 250 g (baked and cooled) 
• SwissBake® Whipping Cream Powder – 125 g 
• SwissBake® Vanilleso Crème M30 – 100 g 
• Cold Milk – 330 g 
• Cold Milk or Water – 125 g 
• Garnish – extra crumbs or whole cookie (optional) 

Begin by processing the baked SwissBake® Holiday Cookies into a fine crumb using a food processor or rolling pin. In a mixing bowl, whisk Vanilleso Crème M30 with 330 g of cold milk until thick & smooth (3–5 minutes). Separately, whip SwissBake® Whipping Cream Powder with 125 g of cold milk or water until stiff peaks form. Gently fold the whipped cream into the prepared custard until a light, airy cream forms. 

In glasses or ramekins, layer 1–2 tablespoons of cookie crumb at the base. Pipe or spoon in a layer of cream, followed by more crumb. Repeat the layering, ending with a final layer of cream. Cover and chill for at least 4 hours or overnight. Garnish with extra crumbs or a holiday cookie before serving.