Hong Kong Mango Pudding

Réalisation

1. 01
   Étape 1Bloom the gelatin5 min

   Combine 9 g gelatin powder and 45 ml cold water, stirring, and then allow it to sit for 5 minutes to bloom.

   gélatineeau
2. 02
   Étape 2Blend the mango mixture

   Add 450 g mango chunks to a blender and blitz until smooth. Add 2 tbsp castor sugar and 250 ml evaporated milk and blend again. Scoop half the mango mixture into a saucepan with the bloomed gelatin and water. Heat slowly, over a low heat, stirring until the gelatin has completely dissolved. Remove from heat, add the remaining mango mixture in and stir everything together.

   Note

   Keep the heat low to prevent the gelatin from breaking down

   manguesucre semoulelait évaporégélatineeau
3. 03
   Étape 3Set in the fridge4h

   Pour into four serving glasses, cover with plastic wrap and place into the fridge to set for at least 4 hours.

4. 04
   Étape 4Top and serve

   To serve, top with fresh mango chunks and a drizzle of evaporated milk.

   manguelait évaporé