Good morning! Made some fun Gudetama desserts the other day, presenting my Gudetama pudding and Gudetama jelly.
The jelly on the left is made with konnyaku jelly, the pudding on the right is made with almond pudding and mango pudding for the “yolk”. Which do you prefer?
The almond pudding and mango pudding were made from powdered mixes I bought at the supermarket, simply dissolve in boiling water and pour into the molds. I have a tutorial on the Gudetama jelly below. I added milk instead water to get the konnyaku jelly to be opaque instead of transparent.
- I poured the yellow jelly into the shallow rounded mould shown in the background. Once the jelly has set, pop it out of the mold to get this half-spherical shape to be the “yolk” of Gudetama.
- I poured the white jelly into the transparent plastic jelly mould (the one that I am holding in the photo). These are available in baking supplies stores. Pop out the jelly when it is set, and cut off the top as indicated. Discard the thin layer on top, we will be using the bottom part to be the “egg white”.
- Place the yellow half-spherical shape on top of the white jelly.
- Pipe on Gudetama’s features with melted chocolate.