Melengkapi laporan sebelumnya kali ini Mb Dewi bikin Puding sebagai dessertnya....(3Funky)
Dearest Trio Funky Hosts
It's Time for Dessert....
Berhubung lagi musim mangga, jadi anak-anak minta dibuatkan puding mangga seperti yang di Restoran dim sum
Setelah googling akhirnya dapet resep yang sesuai dengan stok bahan yang ada di rumah.
Mango Pudding
(Adaptasi dari blognya Food-4tots)
Resep tidak aku terjemahkan karena takut jadi salah ;-p
Ingredients:
2 large or 3 small ripe mangoes (250g for puree and 150g for cubes)
9g gelatin powder (equals to 3 tsp or 1 tbsp) 1 tsp lemon juice
50-60g sugar (depending on the sweetness of the mangoes) 100ml + 40ml water
80ml fresh cream (I used whipping cream)
Methods:
In a small glass bowl, sprinkle gelatin powder over 40ml water. Let the gelatin absorb the liquid and bloom (meaning each granule becomes enlarge). Set aside.
Cut mangoes. 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 4 (2 large and thick, 2 slim and thin) mango pulps (cheeks), and the middle section that included the seed. Take a sharp knife to make crisscross cuts (with 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. Add in ½ tsp lemon juice and mix well.
Add another ½ tsp lemon juice to 300-350g mango cubes and set aside.
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. Transfer the saucepan to a large pot (or any kind of container with large base) that filled with ice water. Use a spatula or wooden spoon to stir the pudding mixture until it becomes slightly thick. Remove the pan from the ice water. 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.
Note :
1. Untuk mangganya aku menggunakan campuran mangga harum manis dan mangga gedong. Karena mangga gedong agak berserat jadi puree mangga aku saring dulu supaya teksturnya lebih halus.
2. Jika ragu menggunakan gelatin dapat diganti dengan 1/2 sdt agar-agar yang dimasak bersama air dan gula
3. Jika menggunakan gelatin, usahakan simpan pudding di lemari es paling tidak semalaman agar teksturnya lebih set. Kalo waktu di lemari es kurang maka pudding akan seperti bubur kental. and we don't want that right?
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