R2E2 Pudding
This is an easy way to have your yum-cha favourite dessert at home. You can make it dairy free if you like by substituting the cream for coconut cream. Just be sure to simmer the mango puree for a few minutes before mixing in the gelatine. It helps the puddings to set. Serve with condensed milk, cream, or coconut cream on top for extra indulgence. These will keep happily in the fridge for a few days after making.
Serves 2
INGREDIENTS:
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2 mangoes- 400 g mango flesh in total
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3 tbsp caster sugar
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2 1/2 sheets of Titanium gelatine
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1/2 cup/125 ml pouring cream, or coconut cream
To serve:
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Condensed Milk
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Cream or Coconut Cream
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2 Mango cheeks, sliced lengthways
METHOD:
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Peel the mangoes and puree the flesh. You want to end up with 400g of mango flesh pureed.
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Place the mango puree and the sugar in a saucepan and bring to a simmer, so that the sugar dissolves and the mango bubbles away for 2 minutes.
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Place the gelatin leaves in cold water for 5 minutes, until they soften. Squeeze them out and discard the water.
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Add the cream and softened gelatine leaves to the warm mango puree. Stir to combine, until the gelatine has completely dissolved. Pour into small bowls and place in the fridge to set for 4-6 hours.
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Serve with a drizzle of condensed milk or cream of your choosing, and decorate with a sliced mango cheek, or two!
Recipe by Tori Haschka. Find her on Instagram here
Photography and styling by Bonnie Coumbe. Follow her on Instagram here
