Monday, July 14, 2008

Mindanao Mango Pudding

Posted by Quinn at Monday, July 14, 2008

I made this today and I'm happy with the results. This was given to me by a Phillipine maid, Janet sometime back. It's very creamy and rich. Recipe as follow:

1/4 cup of cold water
15g of gelatine powder

Mix those two ingredients together and let gelatine blossom for 5mins. Then add in 1/4 cup of water + 50g white sugar into the blossomed gelatine mixture. Pop that in the microwave on HIGH, 30secs.

300g of pureed mango (I cheated and used canned mango slices, sum up to 280g only after having drained the syrup)
200ml of thickened cream
50ml of full cream milk

Mix the three ingredients together and pour that into the slighlty cooled gelatine mixture. Stir to evenly mix everything.

Pour everything into a wetted 7 inch round pan and pop that into the fridge to chill for at least 2 hours before serving.

VERDICT : It was very very yummy and could have tasted even better if fresh mangoes were used instead.

This is the last slice and it's going into my stomach now!

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2 comments on "Mindanao Mango Pudding"

jacqueline said...

Hi quinn, what is thickened cream? do u mean whipping cream? any substitute?

Quinn on December 2, 2008 at 7:09 PM said...

Dear Jacqueline,
Thickened Cream, let it be regular or reduced fat ones contains additives such as gelatin, vegetable gum or other modifying agents. The additives act as thickening agents, making it easier to whip and less likely to separate or curdle. Hence, if you use thickened cream in recipe that calls for whipping it to mousse state, thickened cream is best used.

In this case, it is alright to use thickened cream, double cream, heavy cream, dairy/non-dairy cream as the cream gives it a creamy smooth texture.

That's all I know, I hope this is of some help.

See you....

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