ScarlettCaramel Green Tea Cream Pudding
May 22nd 2006 05:10
Caramel Green Tea Cream Pudding
About Pudding
Pudding is a mixture of jelly and dairy produce and can be made by blending eggs, sugar and fresh milk. It is light in flavour and classified into frozen and baked. The frozen ones can be prepared in advance while the baked puddings are made on order. They are relatively low in calorie and sugar content.
INGREDIENTS
Serves 6 cups
For the caramel
175 gm granulated sugar
For the pudding
500 gm whipping cream
50 gm caster sugar
5 gm green tea powder
10 gm gelatine powder
50 gm white chocolate
For decoration
red currant and some caramel sauce
1. Rinse 6 small jelly molds with cold water and leave it upside down to drain.
2. For the caramel, put the granulated sugar and 150 ml cold water into a large, heavy-based pan. Leave over a low heat, stirring now and then, until the sugar has completely dissolved, then increase the heat and boil rapidly until the syrup has turned into a deep, amber-coloured caramel. Plunge the base of pan into a sink of ice-cold water and leave to cool.
3. Add 5 tablespoons cold water to the now brittle caramel and warm through over a low heat until liquid once more. While it is still hot, pour into a highly heat-resistant container, set aside.
4. For the pudding mixture, put whipping cream into a pan and bring to the boil. Add the caster sugar; stir until the sugar has completely dissolved. Remove from the heat and add the green tea powder, gelatine powder and white chocolate respectively until has dissolved. Pass through fine sieve into a clean bowl.
5. Pour the pudding mixture into the 6 small jelly molds lined with caramel and leave to cool, then cover and chill until set and ready to unmould.
6. To unmould the pudding, place on a serving plate, then holding the plate and mould firmly together, invert them. Give both plate and mould a gentle but firm shake to loosed the pudding, then lift off the mould. Top with red currants, then pour over the caramel sauce. Serve immediately.
**From “Exquisite Dessert Buffet” and “Rick Stein’s French Odyssey”. **
Tips:
1. The trick with making perfect caramel is to be aware that you need an amber-brown colour, not too dark a brown or the caramel becomes bitter.
2. Wet the mould with ice water before pouring the mixture for easy release.
| 142 |
| Vote |
Comment by charles
ZCars
Ponderous
Charles.