Magnolia Bakery vibes, made at home.. <3
Ingredients
– 200 ml ice-cold water (with 5 ice cubes inside)
– A bit more than half a packet of vanilla Paradiescreme (about 40–45 g; alternatively, you can use any instant vanilla pudding cream)
– 200 ml heavy cream (whipping cream)
– 1 ripe banana
– 80 g egg biscuits
– 2 small serving containers (around 730 ml each, like the IKEA ones)
Instructions
1. Prepare the vanilla cream: Pour the ice-cold water and 5 ice cubes into a mixing bowl.
2. Add the Paradiescreme powder (or pudding cream) and beat with a hand mixer for about 4 minutes, until creamy and fluffy.
3. Chill the cream: Place the bowl in the fridge for about 1.5 hours, so the cream sets nicely and gets cold.
4. Whip the cream: Beat the 200 ml heavy cream until stiff peaks form.
5. Combine: Gently fold the whipped cream into the vanilla cream using a spatula – do not use a mixer again, so it stays airy.
6. Layer the pudding: Break the cookies into pieces and slice the banana.
7. In the two serving containers, layer cream, banana slices, and cookie pieces as you like.
8. Final chill: Let the pudding set in the fridge for at least 4–6 hours, or ideally overnight, this allows the cookies to soften and the flavors to blend perfectly.
Tools I used for this Banana Pudding:
Silikon-Spatula: perfect for gently folding cream
Stainless Steel Ice Cream Scoop
Handmixer: for the vanilla cream & whipped cream
Glass mixing bowl: for the cold vanilla cream
Stainless steel bowl: for whipping the cream
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