Layered mango custard
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Ingredients
- 1 ½ tbsp Custard
- 3 Cups Whipping Cream
- 3 Cups Milk
- 1/3 cup Sugar
- 6 tablespoons Water
- 1 ½ tbsp Vanilla Extract
- Garnish Mint
- Garnish Mango
- Topping 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
Imported from TheMealDB (https://www.themealdb.com). Original: https://dominicagourmet.com/layered-mango-custard/