Big Pudding a la Japan Mode
18 cm × 18 cm × 5 cm square type
Approximately 9 people
Material:
<purine liquid>
Egg yolks 6
Granulated sugar 60 g
Milk 600 ml
Vanilla essence a bit
Fine gelatin 15 g
5 tablespoons water
<caramel sauce>
Granulated sugar 70 g
2 tablespoons water
2 tablespoons hot water
<topping>
Fresh cream 200ml
Sugar 1 teaspoon
Strawberry
Kiwi
Orange
Blueberry
Raspberry
Mint
How to make:
1. Make a caramel sauce. Add granulated sugar and water to the small pan and heat it over medium heat. When big bubbles become smaller and it turns into a caramel color from the surroundings, shake the pan to keep it from burning. Stop the fire and add boiling water when you get a good aroma (At this time, be careful as you bounce). Pour into mold and cool in a refrigerator. (If it is too loose, boil down again with the fire on again, boil down too much and add hard boil after adding hard water.)
2. Make a purine solution. Put egg yolk and granulated sugar in the bowl and mix with a whisk, add milk and vanilla essence when it turns whitish and mix.
3. Pour (2) into the pan and warm it up just before boiling (90 degrees).
4. Sprinkle the gelatin into water and let it warm for about 10 seconds in a 600 W microwave oven to make it liquid. (3) Mix well, take coarse heat and pour it into the mold of (1). Scoop foam with a spoon and cool it in a refrigerator (about 4 hours).
5. Pour cream and sugar into the bowl and whisk in a hand mixer for 8 minutes. Place it on (4) and flatten it, put small cut fruit and mint.
6.If you cut it into the size of your choice, complete it!
Curator: Adri - Image by: Tasty Japan
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