Makes 8 servings

Malted Chocolate Pudding:
1 1⁄2 cups (12 ounces/340 grams) heavy whipping cream
1⁄2 vanilla bean, split lengthwise in half, seeds scraped out, and seeds and pod reserved, or 1 teaspoon vanilla extract
1⁄4 teaspoon salt
1⁄4 cup (1 ounce/28 grams) Horlicks powder
2 gelatin sheets, soaked in cold water until softened and drained, or 1 1⁄2 teaspoons powdered gelatin, softened in 2 tablespoons cold water
5 1⁄3 ounces (150 grams) bittersweet chocolate, finely chopped
1⁄2 cup (4 ounces/113 grams) whole milk
2 tablespoons sliced and roasted pistachios for garnish, optional

Green Tea Pudding:
1 1⁄2 cups (12 ounces/340 grams) whole milk
1⁄4 cup plus 2 tablespoons (3 3⁄4 ounces/78 grams) sugar
1⁄8 teaspoon salt
2 gelatin sheets, soaked in cold water until softened and drained, or 1 1⁄2 teaspoons powdered gelatin, softened in 2 tablespoons cold water
2 tablespoons matcha (green tea powder)
1 tablespoon fresh lemon juice
1⁄4 cup diced mango for garnish, optional

Raspberry Pudding:
1 1⁄2 pints raspberries, plus more for garnish, optional
1⁄3 cup (2 1⁄2 ounces/71 grams) sugar
1⁄4 teaspoon salt
2 gelatin sheets, soaked in cold water until softened and drained, or
1 1⁄2 teaspoons powdered gelatin, softened in 2 tablespoons cold water
1 1⁄2 cups (12 ounces/340 grams) heavy whipping cream
2 tablespoons fresh lemon juice
Sweetened Condensed Milk Chantilly, for garnish, optional

1. To make the malted chocolate pudding: Put the cream, vanilla seeds and pod, if using, and salt in a small saucepan and bring to a simmer over medium heat. Add the Horlicks powder and whisk until completely dissolved, then bring the mixture to a boil. Immediately remove from the heat.

2. Add the softened gelatin and stir until dissolved, then add the chocolate. Stir until the chocolate melts completely and the mixture is smooth. Stir in the milk and the vanilla extract, if using, then strain the mixture through a fine-mesh sieve. Divide among eight small serving cups or bowls and refrigerate, uncovered, until set, about 3 hours.

3. To make the green tea pudding: Put the milk, sugar, and salt in a small saucepan and warm over medium heat just until bubbles begin to form around the edges. Add the gelatin and stir until dissolved. Remove from the heat and let the mixture sit until it cools to room temperature.

4. Whisk the green tea powder and lemon juice into the gelatin mixture and continue whisking until the green tea powder dissolves completely. Strain the mixture through a finemesh sieve. Divide among eight small serving cups or bowls and refrigerate, uncovered, until set, about 3 hours.

5. To make the raspberry pudding: Put the raspberries, sugar, and salt in a medium saucepan, set over medium heat, and cook, stirring, until thick and syrupy, 10 minutes. Remove from the heat, add the gelatin, and stir until dissolved. Stir in the cream and lemon juice.

6. Divide the raspberry pudding among eight small serving cups or bowls and refrigerate, uncovered, until set, about 3 hours.

7. To serve, place a cup of each pudding on each serving plate. You can chill the puddings for up to 1 day. Top the puddings with the chantilly and garnishes, if desired.

Pudding Trio Malted Chocolate, Green Tea, and Raspberry