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Friday, 19 September 2014

Mango & Cream Jelly

 
In this recipe I tried to use less sugar and minimal whipping cream to make the mango jelly taste nice and light. Although the ingredients are simple, the steps are little tedious as I tried to make the mango cubes suspended in the transparent jelly. To create this effect, mango cubes and transparent jelly water have to be poured layer by layer. To cut short, you can pour the transparent jelly in, then drop the mango cubes in.
Have fun making a lava lamp mango jelly ^^

Yield: 4 x 200ml pudding cups

Ingredients 
460g water
1 Pandan leaf

50g raw sugar
2g agar agar powder, about 1 tsp

1 ripe mango
30g whipping cream

Direction 
1. Heat up 460g water and pandan leaf in a pot till you see air bubbles start to form at the bottom of the pot.

2. Mix raw sugar and agar agar powder.

3. Add 20g of water to the sugar mixture and stir to blend. Set aside and allow the agar agar powder to swell for about 5 minutes.

4. While waiting for the water to boil, cut the mango into three portions. Use the thicker flesh to cut into cubes. And use a spoon to scoop out the remaining flesh.

Collect about 70g mango cubes and 150g mango puree.

5. Pour whipping cream into the blender cup together with the mango puree. Blend for about 20 to 30 seconds till creamy. Set aside.


6. When small bubbles start to form at the bottom of the pot, pour the agar agar paste from (3) into the hot water and stir regularly.
To check whether the agar agar granules have completely dissolved, see whether the agar agar mixture is grain-free, and able to coagulate in less than 5 minutes on a spoon.

7. Pour about 3 tbsp of agar agar water into each pudding bottles.
Let the agar agar water refrigerate for about 5 minutes.

8. When the surface starts to solidify , place mango cubes, bit by bit, onto the jelly.

9. Pour agar agar water to cover the mango cubes. Refrigerate for 5 minutes.

Repeat step 8 to 9 till you finish all the mango cubes. Refrigerate for 5 minutes.
By doing double layering, you would be able to create the suspended effect of the mango cubes within the transparent jelly. Otherwise, the mango cubes would sink to the bottom.

10. After you have finished the transparent jelly portion, add the mango cream from (5) into the remaining agar agar water and stir to mix.

11. When the surface of the transparent jelly has solidified, pour 2 tbsp of mango cream from (10) onto it. Refrigerate for 3 minutes.

Continue to add an equal amount of mango cream to the pudding bottles till finish. Refrigerate for at least 1/2 an hour before consumption.


12. Serve cold :)



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