Let's make the
mango pudding.
Heat the water in a pot.
When small bubbles begin to form
around the entire bottom surface,
remove the pot.
Add the sugar and mix to dissolve.
The sweetness depends on the type of
mango
so adjust the amount of sugar
accordingly.
Then, add the gelatin powder
and completely dissolve it.
There are many types of gelatin powder
so be sure to follow the instructions on
the package.
Now, add the gelatin mixture to the bowl
with the mango puree and mix.
Add the heavy cream also.
Combine the mixture thoroughly.
Then, add the lemon juice to taste.
If your mango puree is very sour,
you should skip the lemon juice.
And now, pour the mixture into 5 small
cups.
Chill them in the fridge for over 2
hours.
If you are in a rush,
place them in the freezer for 40 to 50
minutes.
Now, the mango pudding is firmed up.
Spoon the lightly whipped heavy cream
onto the pudding.
Next, slice off the mango along the flat
seed
and make cuts in the flesh in a grid
pattern.
Be sure not to cut the skin.
By the way, this mango is from Miyazaki
Prefecture.
It is sweet and juicy but also expensive
so we only used it for the topping.
Cut the mango in half lengthwise and peel
off the skin.
Mmmm.
Looks so delicious!
Place the diced ripe mango onto the
pudding.
Finally, garnish with the mint leaves.
To get the most out of the appetizing
mango color,
we didn't add any milk at all
and minimized the use of heavy cream.
We used a minimal amount of gelatin
so it has a puru-puru, jelly-like
texture.
Good luck in the kitchen!
see detail https://www.youtube.com/watch?v=8soqNhejOJs
Sunday, May 7, 2017
Pudding