This is not a sponsored review and because of this I won’t mention where I bought this set, if you do an online search using the name of this kit you’ll be able to find this one in several webshops.
Heart – Minions Pudding – Simple
Price: ± €5
Extra supplies: Milk, Small Measuring Cup, Scissors, Spoon, Cocktail Stick or Toothpick, Refrigerator, Microwave*, Heatproof Bowl or Cup
* Instead of melting the gelatine in the microwave you could heat it au bain-marie, with a heatproof glass bowl on top of a pan with a small layer of boiling water. Stir gently until all of the gelatine has melted.
With this kit you create a small pudding with a Minion stamped on it and caramel sauce. The minion stamp that’s included in the package varies per package, there are four different stamps available. Aside from the stamp each kit includes a mould and the powder package.
As soon as I opened the package containing the powder for the pudding I could clearly smell artificial banana flavouring. I was worried it’d be too overpowering but the milk balanced it out. The pudding had a nice texture, it was very soft and had an artificial banana flavour. I liked it.
The caramel sauce is initially sweet, but has a weird after taste that seems very artificial and very bitter.
Time needed: ⧗
There aren’t a lot of steps to this kit, you do have to refrigerate it for a while though.
Difficulty level: ★
This kit is pretty easy to make, just make sure to press the stamp down well.
As you can see on the pictures below, the final product looks pretty similar to the packaging. The main problem is that I didn’t push the stamp in hard enough on the first try, regardless it still wouldn’t have been as clear as on the packaging.
TIP: Make sure to press down the stamp firmly, on your first try.
Want to enjoy this kit again?
Clean the mould with warm water, after using it, and let it air dry. Don’t use soap to clean the mould.
If you want to reuse the mould you could easily fill it with some other pudding and press the stamp into it. You could also use the stamp on fondant or moulding chocolate.