Blueberry Puree Almond Mango Pudding By: Special Writer of Blueberry Food

Name: Blueberry Puree Almond Mango Pudding By: Special Writer of Blueberry Food
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150ml milk; 180+100ml water; 80g Pulan Blueberry Jelly; 6g Agar; 1 tablespoon + 1 teaspoon Caster sugar; 135g Mango Flavor Pudding Powder

by _Plain flowers bloom

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Pudding In the UK, any dessert can be called Pudding, and in a narrow sense, pudding is a semi-solid frozen dessert, a bit similar to jelly. The main thickening and coagulants commonly used in pudding are: gelatin flakes, fish gelatin powder, edible gelatin powder and agar (agar). From the taste of the pudding made, gelatin flakes are the best, and fish gelatin powder is inferior. However, the elasticity of the finished agar is poor, but gelatin tablets are made from animal cartilage, and proper amount of rum or red wine should be added to remove the fishy when using it, while the fish gelatin powder is extracted from fish bones and also has fishy. The agar is extracted from seaweed, and rum is not added to remove the smell.
The thickening and coagulant I used this time is agar, and the ratio of agar to liquid is about 1:70; this time, Pulan blueberries are frozen fruits (frozen preserved fruits), and almonds are real Chinese southern almonds, not almonds. Ren (American almond), stolen a lazy, mango-flavored portion of ready-made pudding powder. "

Ingredients

150ml Milk
180+100ml Water
80g Pulan Blueberry Jelly
6g Agar
1 tablespoon + 1 teaspoon Caster Sugar
135g Mango Flavor Pudding Powder

Blueberry Puree Almond Mango Pudding By: Special Writer of Blueberry Food

1. Some raw materials for blueberry puree almonds.

Blueberry Puree Almond Mango Pudding By: Special Writer of Blueberry Food recipe

2. Mango Flavor Pudding Powder

3. Rinse the agar with clean water, then soak it with 100ml filtered water to allow it to fully absorb the water

4. At the same time, use a food processor to beat the almond +150ml into almond slurry, filter and extract the juice, pour it into a small milk pot, and add the soaked agar and water

5. Slowly cook the milk pan on a gas stove until the agar is completely melted, then pour in the milk and continue to simmer until slightly boiled, add sugar to taste, and let it cool naturally after removing the fire until it is not hot

6. Take out the blueberry jelly, reheat it slightly at room temperature, and puree it in a blender

7. Puree.

8. Cool the almond pudding syrup until it is not hot, slowly pour it into the prepared pudding bottle (or cup or bowl), if you don’t need to shape it, just pour it in, and add an appropriate amount of blueberry puree