Here is a concise summary of the provided transcript:
**Recipe:** No-Bake Lemon Pudding
**Summary:**
1. **Syrup Preparation**:
* Mix sugar, lemon juice, and water in a pan (heated low).
* Bring to a boil, then reduce heat until sugar dissolves.
2. **Pudding Preparation**:
* Hydrate flavorless/colorless gelatin in water for 5 minutes.
* Microwave gelatin mixture for 20 seconds to dissolve.
* Blend dissolved gelatin with condensed milk, cream, and pure lemon juice.
3. **Assembly and Chilling**:
* Pour syrup into a mold, caramelizing the sides.
* Fill mold with pudding mixture and refrigerate for approximately 3 hours, or until firm.
4. **Serve**:
* Unmold and optionally garnish with lemon zest.
* Enjoy the balanced sweet and sour dessert.
**Additional Notes:**
* Alternative methods for dissolving gelatin are mentioned (e.g., using a bain-marie or low heat with constant stirring).
* Tips for adjusting recipe quantity and mold size are provided.
Here are the key facts extracted from the text, without opinions, in short sentences with numbers:
**Ingredients**
1. The recipe uses refined sugar (also works with crystal sugar).
2. The recipe requires 50ml of lemon juice and 50ml of water for the syrup.
3. 100ml of water is used for hydrating gelatin.
4. Two packets of colorless, flavorless gelatin (12g each) are used.
5. Two boxes of condensed milk (395g each) are used.
6. Two boxes of cream are used.
7. 200ml of pure squeezed lemon juice is added to the pudding mixture.
**Equipment**
8. A pan is used for melting sugar.
9. A mold (at least 27cm in this case) is used for shaping the pudding.
10. A blender is used for mixing the pudding ingredients.
11. A microwave is used for dissolving gelatin (alternatively, a pan or bain-marie).
**Instructions**
12. The sugar syrup is made by melting sugar on low heat, then adding lemon juice and water mixture.
13. The mold is greased with the caramelized sugar syrup.
14. Gelatin is hydrated in water for 5 minutes, then dissolved in the microwave (or pan/bain-marie) for 20 seconds.
15. The pudding mixture is blended for approximately 3 minutes until homogeneous.
16. The pudding is refrigerated for at least 3 hours to firm up.
**Miscellaneous**
17. The pudding can be made in a smaller quantity, requiring a smaller mold.
18. Lemon zest can be added on top of the pudding for extra aroma and beauty.
19. The pudding is served chilled, after being unmolded.