Silky Beef Gelatin Protein Pudding

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Beef Gelatin Protein Pudding

YOUR SOLIN GENERATED RECIPE

Silky Beef Gelatin Protein Pudding

Gently heated beef protein and gelatin blended with rich egg yolks and cream, chilled until it reaches a luscious, velvety finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

345kcal
Protein
38g
Fat
20.3g
Carbs
3g

SERVINGS

1 serving

INGREDIENTS

1 scoop Beef Protein Isolate

0.75 tablespoon Beef Gelatin

2 large Egg Yolks

2 tablespoons Heavy Cream

0.75 cup Water

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the beef gelatin in a small bowl with two tablespoons of cold water to bloom for five minutes

  • 2

    In a separate bowl, whisk the egg yolks and heavy cream together until well combined

  • 3

    Heat the remaining water in a small saucepan over medium heat until it reaches a gentle simmer

  • 4

    Remove the saucepan from heat and stir in the bloomed gelatin until it is completely dissolved

  • 5

    Slowly pour a small amount of the hot liquid into the egg mixture while whisking constantly to temper the yolks

  • 6

    Add the egg mixture back into the saucepan and whisk in the beef protein isolate until the texture is perfectly smooth

  • 7

    Pour the mixture into a glass ramekin and refrigerate for at least two hours or until firmly set

Silky Beef Gelatin Protein Pudding

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Beef Gelatin Protein Pudding

YOUR SOLIN GENERATED RECIPE

Silky Beef Gelatin Protein Pudding

Gently heated beef protein and gelatin blended with rich egg yolks and cream, chilled until it reaches a luscious, velvety finish.

NUTRITION

345kcal
Protein
38g
Fat
20.3g
Carbs
3g

SERVINGS

1 serving

INGREDIENTS

1 scoop Beef Protein Isolate

0.75 tablespoon Beef Gelatin

2 large Egg Yolks

2 tablespoons Heavy Cream

0.75 cup Water

PREPARATION

  • 1

    Place the beef gelatin in a small bowl with two tablespoons of cold water to bloom for five minutes

  • 2

    In a separate bowl, whisk the egg yolks and heavy cream together until well combined

  • 3

    Heat the remaining water in a small saucepan over medium heat until it reaches a gentle simmer

  • 4

    Remove the saucepan from heat and stir in the bloomed gelatin until it is completely dissolved

  • 5

    Slowly pour a small amount of the hot liquid into the egg mixture while whisking constantly to temper the yolks

  • 6

    Add the egg mixture back into the saucepan and whisk in the beef protein isolate until the texture is perfectly smooth

  • 7

    Pour the mixture into a glass ramekin and refrigerate for at least two hours or until firmly set