Ingredients 2 large or 3 small ripe mangoes (250g for puree and 300g for cubes)
9g gelatin powder (equals to 3 tsp or 1 tbsp)
50-60g sugar (depending on the sweetness of the mangoes)
100ml + 40ml water
80ml whipping cream
In a small glass bowl, sprinkle gelatin powder over 40ml water.
Let the gelatin absorb the liquid and bloom (meaning each granule enlarge).
Place a mango on your palm or stand the mango on your cutting board with stem end down and hold.
Slice the mango lengthwise as close to the seed as possible and continue for all the sides.
You should have 2 mango pulps (cheeks) and the middle section that includes the seed.
Take a sharp knife to make crisscross cuts (1cm apart) in each pulp to form a checkerboard pattern.
Be careful not to cut through the skin.
Turn the scored mango pulp inside out by pushing the skin up from underneath.
Use the knife to slice the mango flesh away from the skin in several shallow layers to obtain the mango cubes (about 1cm thickness).
Use a spoon to scoop out the remaining flesh.
Blend 250g mango flesh into puree.Use a medium saucepan, add in 100ml water and sugar.
With low heat, bring it to a boil to dissolve the sugar.
Off the heat and add in the soaked gelatin into the pan to combine with the sugar mixture
Add in mango puree and mix well.
Add in mango cubes and mix well.
Add in fresh cream and mix well.With a large spoon/ladle, pour the pudding mixture into moulds or ramekins.
Place the moulds or ramekins onto a tray.
Cover with cling wrap and chill in the fridge for at least 2 hours or overnight for the puddings to completely set.
Serve cold or garnish with some fresh fruits. Bon appetit!!
Will SHE make it again?
Recipe adapted from i-weekly Ingredients 2 pcs white sandwich bread, quartered 30g raisins 1 tbsp rum 12g butter, melted 120ml cream 120ml milk 1 egg 40g castor sugar rum custard sauce 100ml milk 8g cornflour 1 egg yolk 1/4 tsp vanilla extract 30g castor sugar Method Soak raisins with rum. Arrange 4 quarters of sandwich bread in each ramekin. Sprinkle soaked raisins then drizzle butter over. Heat cream and milk a pot until hot. Mix egg and sugar in a mixing bowl. Stir hot cream mixture into bowl until well combined. Strain and pour onto sandwich bread. Set aside for 30 minutes for bread to soak up mixture. Preheat oven to 180 degrees C. Bake for 30 minutes, until the top of the pudding is slightly brown. Serve warm with custard sauce. Rum custard sauce Mix all the ingredients together in a pot and cook, stirring over medium heat until custard coats the back of a spoon. Remove from heat and strain. Add in the rum left from soaking the raisins. Set aside. Serves 2. Will SHE make it again? YES. this version is much better than the previous one!
Recipe from i-weekly Ingredients 2 pcs white sandwich bread 30g black raisin 1 tbsp rum butter mixture 47.5ml milk 30g unsalted butter 20g fresh cream (35% fat) 12.5g caster sugar 5ml vanilla extract pudding mixture 1 whole egg 1 egg yolk 35g caster sugar 12.5g custard powder 120g fresh cream (35% fat) 12.5g ground almond Method Soak raisin in rum. Cut white sandwich bread into squares and arrange in 2 ramekins. Butter mixutre Combine milk, butter, fresh cream, vanilla extract and castor sugar. Bring to a boil. Pour boiling mixture over sandwich bread and set aside. Pudding mixture Lightly whish egg, sugar and fresh cream. Add custard powder and almond mixture and stir into mixture. Let mixture stand for 30 minutes before pouring into ramekins. Sprinkle raisins and pour in the remaining rum on the bread and butter pudding. Put the bread and butter pudding with a water bath and out it into the oven and bake at 140 degrees C for 30 minutes. Remove from oven and serve warm. Serves 2. Will SHE make it again? maybe