Recipes :
1 ½ tbsp Custard
3 Cups Whipping Cream
3 Cups Milk
1/3 cup Sugar
6 tablespoons Water
1 ½ tbsp Vanilla Extract
1 ½ tbsp Mint
Garnish Mint
Garnish Mango
5 tablespoons Water
To taste Sugar
Instructions :
For the pudding custard
Combine water and gelatin in a bowl
Let it rest for about 7-10 minutes
Combine cream, milk and sugar and heat for a few minutes until all the sugar melts. Do not boil.
Take it off the stovetop and let it rest for about 5 minutes
Add gelatin mixture and stir. Add vanilla essence.
Pour mixture into small glasses at an angle. It's really rich so the smaller glasses will help reduce the serving.
Transfer to refrigerator to chill for a minimum of 4 hours. ( I kept mine in the refrigerator overnight) Please don't put it in the freezer.
For the mango puree
When you're ready to add the mango purée to the top of the pudding, you can then start the process of preparing the puree
Using a blender or hand help mixer, purée mango chunks/slices
Strain purée for a finer consistency
You can use puree as is or you can add some sugar for a little more sweetness
To make the puree like pudding
Add sugar to puree
Transfer to a stove top and stir until sugar is dissolved. Remove from stovetop
Add gelatin mixture and stir consistently
Remove chilled creamy custard from refrigerator and add mango puree mixture to the top of it
Chill for a minimum of 2 hours (longer is better)
Garnish with mint and small mango pieces and serve