Silky Mango Pudding

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a small bowl, sprinkle the gelatin powder over the gelatin water and let it bloom for 5 minutes until softened.

   Ongeveer 5 min

   Tip van de kok: Ensure the water is at room temperature to prevent the gelatin from clumping.

2. 2

   Place the bloomed gelatin mixture into a double boiler or a heatproof bowl set over a pot of simmering water. Stir until the gelatin is completely dissolved and clear.

   Ongeveer 3 min

   Tip van de kok: Do not let the water boil vigorously, as this can denature the gelatin.

3. 3

   In a blender, combine the pudding base mango, evaporated milk, and granulated sugar. Blend until completely smooth and creamy.

   Ongeveer 2 min

   Tip van de kok: For an extra smooth texture, you can pass the mango puree through a fine-mesh sieve.

4. 4

   Add the dissolved gelatin to the mango mixture in the blender and blend again briefly to combine.

   Ongeveer 1 min

   Tip van de kok: Ensure the gelatin mixture is still warm but not hot when adding to prevent it from setting too quickly.

5. 5

   Pour the mango pudding mixture into individual serving molds or a large serving bowl.

   Ongeveer 1 min

   Tip van de kok: Lightly oiling the molds beforehand can help with easy removal once set.

6. 6

   Refrigerate the pudding for at least 4 hours, or until fully set.

   Ongeveer 4 uur

   Tip van de kok: For best results, chill overnight.

7. 7

   Before serving, garnish with the diced garnish mango.

   Tip van de kok: A sprig of mint can also add a nice touch of color.