Layered mango custard
Layered mango custard — a creamy, layered dessert recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert
Ingredients
- 1 g custard
- 3 ml whipping cream
- 3 ml milk
- 0.3333333333333333 g sugar
- 6 ml water
- 1 ml vanilla extract
- 1 pcs garnish mint
- 1 pcs garnish mango
- 1 pcs topping mango
- 5 ml water
- 1 pcs to taste sugar
Instructions
- Mix the water and gelatin in a bowl and allow it to sit (bloom) for 7–10 minutes.
- Place the cream, milk, and sugar in a saucepan and warm over medium heat, stirring until the sugar has dissolved—do not let it boil.
- Remove the cream mixture from the heat and let it rest for about 5 minutes.
- Whisk the bloomed gelatin into the warm cream until it has completely dissolved, then stir in the vanilla extract.
- Tilt small glasses and pour the custard mixture in at an angle to fill each one.
- Put the glasses in the refrigerator and chill for at least 4 hours or overnight; do not freeze.
- When you’re ready to add the mango purée, place the mango chunks in a blender or use an immersion blender to purée them.
- Pass the mango purée through a fine sieve to achieve a smoother consistency.
- Taste the purée and, if desired, stir in sugar to sweeten, making sure it dissolves.
- To set the mango layer, combine water and gelatin in a bowl and let it bloom.
- Gently warm the mango purée in a saucepan, stirring until any added sugar has dissolved, then remove from the heat.
- Stir the bloomed gelatin into the warm mango purée until it is completely dissolved and smooth.
- Take the chilled custard glasses from the refrigerator and spoon or pour the mango purée over the top of each.
- Return the glasses to the refrigerator and chill for a minimum of 2 hours (longer is better).
- Garnish each pudding with mint leaves and small mango pieces, then serve.