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Mango Pudding
Copyright © 2013 – keikos-cake.com. All rights are reserved.
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Mango Pudding
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Ingredients for 6 dessert glasses
Mango Pudding
Mango puree 450 g (15.9 oz.)
Lemon juice 30 g (1.1 oz.)
Sugar 70 g (2.5 oz.)
Gelatine (4.2 leafs) 7 g (0.25 oz.)
Heavy cream 170 g (6.0 oz.)
Milk 70 g (2.5 oz.)
Tapioca
Tapioca 30 g (1.1 oz.)
Water 500 g (17.6 oz.)
Coconuts sauce
Coconuts milk 50 g (1.8 oz.)
Sugar 1 tablespoon
If you use gelatine
powder instead of leaves,
dissolve the powder in a
little cold water. Use five
parts of water for one part
of gelatine.
Tapioca is the starch from
the cassava root. It comes
in different forms (flour,
pearls).
For this dessert, you need
small tapioca pearls.
I’m using 200 ml glasses
for this dessert. When
using smaller or larger
dessert glasses, increase
or decrease the amounts
accordingly.
Soak the gelatine in cold(!) water.
Put the mango puree on heat and simmer for a
short moment.
Then take away from the heat and mix in the
lemon juice.
Add the sugar and mix until it completely
dissolved.
Squeeze the gelatine and mix it into the mango
puree.
Strain the puree through a sieve to remove any
remaining lumps of gelatine.
Mix in the heavy cream and the milk.
Fill the dessert glasses with the mango cream.
I measure the weight with a scale to make sure
that each portion is exactly the same.
Put the glasses in the fridge until the cream
firms. This takes several hours. (overnight)
Shortly before serving the dessert, bring the
water to a boil and add the tapioca.
Cook until the tapioca turns transparent like
jelly. This takes some time.
Take the saucepan away from the heat and
add cold water. Then strain it through a sieve…
Mix the sugar and coconuts milk.
Now place one teaspoon of tapioca on each
mango dessert.
Add one to two tablespoons of coconuts milk.
Decorate with chopped pistachio or a mint leaf.
Copyright © 2013 – keikos-cake.com – All Rights Reserved