Black-and-White Pudding

1. Fill a 13-by-9-inch casserole dish with a 1-inch-thick layer of rice (you’ll be able to reuse the rice later). Place four 8-ounce glasses (stemless wine glasses work well) into the rice at a slight angle.

2. Make the Chocolate Pudding: Pour ¼ cup of the heavy cream into a small, heat-safe bowl. Sprinkle the gelatin over the cream and let bloom for 5 minutes.

3. In a medium pot, heat the remaining ¾ cup cream, whole milk, yogurt and sugar over medium heat.

4. When the mixture comes to a simmer, whisk in the bloomed gelatin mixture and stir until the gelatin dissolves. Stir in the chocolate, mixing until melted.

5. Pour the chocolate custard into the prepared tilted glasses. Refrigerate until set, 20 minutes.

6. Make the Vanilla Pudding: Pour ¼ cup of the heavy cream into a small heat-safe bowl. Sprinkle the gelatin over the cream and let bloom for 5 minutes.

7. In a medium pot, heat the remaining ¾ cup cream, whole milk, yogurt and sugar over medium heat.

8. When the mixture comes to a simmer, whisk in the bloomed gelatin mixture and stir until the gelatin dissolves. Stir in the vanilla extract.

9. Straighten the glasses and then pour the vanilla pudding alongside the chocolate pudding. Refrigerate until set, 20 minutes. Keep the pudding refrigerated until ready to serve. It will keep for up to five days.