All's well that ends well!

And what better way to finish a lunch if not with an excellent dessert, fresh and light?

For me the desserts are the best choice. Not having to chew, the palate softens dodging all the feeling of satiety that leads to heaviness at the end of the meal.

There are a myriad of recipes delicious from every country and being brazilian, I grew up with the "pudim" in many variants, inherited from the Portuguese tradition.

The creamy, instead it is a form still much lighter than the pudding because it contains no eggs, but only milk and yoghurt, thickened with gelatine leaves.

Modern but always delicious and rich, creamy yogurt served with red fruit, really irresistible on the easter table.


  • 125 ml fresh milk

  • 125 ml natural yoghurt
  • 125 ml fresh cream
  • 40 g sugar
  • 1/2 vanilla pod
  • 5 g gelatine leaves
  • 400 g of red fruits


Soak the gelatine in cold water for 15 minutes. Heat the milk with the sugar and half of the vanilla pod engraved.

Combine the squeezed out gelatine and stir. Filter and cool down and merge below the yogurt and the cream, stirring gently.

Pour in the containers of the service selected and then cool down in the fridge for at least 3 hours before serving.

The fruit to use as an accompaniment for this dessert can be served in different ways, as you like:

  • Whole, fresh without any addition
  • In the shape of a fruit coulis is doing this to cook for a few minutes with sugar and lemon juice
  • Pureed with the addition of a little sugar and a dash of lemon juice




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