- Whipping Cream Topping Preparation (optional): In a mixer, whip the cream to a consistency that at least doubles the volume and forms peaks, set whipped cream aside until building final desserts. (alternate non-dairy whip topping can be used as a replacement for 35% whipped cream).
- Mixture: Prepare the liquid component of the recipe by whisking the 2% milk with the dry instant coffee, caramel sauce and cinnamon.
- Dessert Preparation: Combine the pre-measured liquid mixture and pre-measured Dr. Oetker Chocolate Instant Regular pudding mix in a mixing bowl. Using the tabletop mixer at the slowest speed, blend the combined mix for 1 minute, stop the machine and scrape down the sides of the mixture with a plastic spatula and continue operating the mixer for another 5 minutes. Remove from the mixing bowl and place in the refrigerator to set (up to 30 minutes). Note – the prepared pudding can be portioned or left in bulk when refrigerating.
- Garnishes: pipe a whipped cream swirl on top and/or add sugar-based dessert topping stirred into the final dessert (use garnishes that dissolve well when moist). Note – it is not recommended to use sugar-based dessert toppings for IDDSI Level 4 foods unless the dessert passes all the IDDSI Level 4 food audits. Most sugar-based dessert toppings will dissolve over time in the dessert but should maintain their colour for attractive presentation.
Note: IDDSI Level 4 Testing: before serving to a client, ensure the finished dessert passes all IDDSI Level 4 Puree food audits. Do not serve foods that do not pass all IDDSI Level 4 Puree food audits to clients with this diet requirement.
