Carob Pudding

Ingredients:
[ ] 300 ml goat milk
[ ] 8 grams unflavoured beef gelatine
[ ] 7 grams white carob powder
[ ] 40 grams honey
[ ] 1 teaspoon vanilla extract
[ ] ⅛ teaspoon salt
[ ] 5 grams butter

Method:
[ ] Pour the cold goat milk into a small saucepan
[ ] Sprinkle the gelatine evenly over the entire surface of the milk. Allow it to bloom for 10 minutes, or until fully hydrated and no obvious dry powder remains
[ ] Meanwhile, combine the white carob powder, honey, vanilla extract and salt in a small bowl and mix until you have a smooth, thick paste
[ ] Add the carob paste to the bloomed milk
[ ] Place the saucepan over low heat and whisk gently as the mixture warms, until the gelatine has completely dissolved and the carob mixture is fully incorporated. Heat to approximately 50–60 °C. Do not boil
[ ] Remove from the heat. Add the butter and whisk until completely melted
[ ] Pour directly into individual glasses or dessert jars
[ ] Allow to cool at room temperature for approximately 10 minutes, then transfer to the refrigerator
[ ] Refrigerate for at least 4 hours, preferably overnight, until completely chilled and set