I tried to make pudding.
Not Jello pudding, or even pudding with gelatin.
Nope, this was homemade, from scratch pudding.
It was supposed to be.
Instead it turned into a delicious chocolate sauce for vanilla ice cream.
I'm not sure where it went wrong. But in the end all that matters is that after chilling for six hours (two was the recipe minimum) it was still in liquid form. Quite a liquid form with not solidity at all.
Greg said it was, "tasty".
As Dave describes it, "free-flowing".
Bill called it, "not a colloid".
Jello is definitely onto something...
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