Being bored with the same old style of preparing Agar/pudding, I worked this style out. Just add this, that and do this and that, and voila...! Bon Appétit Ingredients:
- 600 ml milk
- 14 gr agar powder
- 150 gr sugar
- 2 egg yolk - beat well
- Food Coloring (orange)
- Mango cuts (from 2-3 well-ripened mango)
- 2 tablespoon Grand Marnier Liqueur
Directions:
- Wet the mold with cold water - if you're using the silicone baking mold, then no need to do this step.
- Mix the agar powder with milk, stir on the stove on medium high
- Mix the agar powder with milk, stir on the stove on medium high
- Add sugar
- Take approx. 1/4 c of the mixture, pour into the egg yolk, quickly mix it well and pour it back to the agar mix on the stove.
- Add the food coloring. Remove from heat
- Keep stirring to cool it off
- When the mix is cooler, add Grand Marnier, then the mango cuts
- Pour into mold, put into fridge to cool and ready to serve. If you like add Rhum cream to the pudding.
RHUM CREAM DIRECTIONS:
- Mix 300 ml milk with 125 gram and heat on the stove over medium high
- Before the mix boils, take 1/4 C of the mix and add it into a well-beaten egg yolk. Stir well and immediately add to the mix on the stove.
- Take again a 1/4 C of the mix and add 1/2 Tablespoon Cornstarch. Stir well and quickly add it into the mix on the stove
- Remove from stove, stir to cool off
- Add 1 to 2 tablespoon Rhum (as you wish).
- When cool, pour the cream on top of the pudding
No comments:
Post a Comment