Post by SeaDragon on Jan 4, 2018 15:43:58 GMT 10
Almond Pudding 龙眼杏仁豆腐
Recipe from Kitchen Notes on Fenying's radio program, Thursday, February 22, 2007
Ingredients:
A: (mix and leave for 10 mins)
100g water
30g gelatine powder
B:
600g water
100g fresh cream
130g sugar
C:
400g evaporated milk
D:
¼ tsp almond essence
Method:
1. Pour Ingredients B into a pot and bring to boil, remove from heat.
2. Add in gelatine and mix well.
3. Add in evaporated milk and stir thoroughly.
4. Mix in almond essence.
5. Place the pot into a bowl of ice-cold water and stir mixture till cool.
6. Pour into moulds, place them in the fridge to set. To serve, transfer the chilled pudding to a plate and place some longans (from tin) around it.
Recipe from Kitchen Notes on Fenying's radio program, Thursday, February 22, 2007
Ingredients:
A: (mix and leave for 10 mins)
100g water
30g gelatine powder
B:
600g water
100g fresh cream
130g sugar
C:
400g evaporated milk
D:
¼ tsp almond essence
Method:
1. Pour Ingredients B into a pot and bring to boil, remove from heat.
2. Add in gelatine and mix well.
3. Add in evaporated milk and stir thoroughly.
4. Mix in almond essence.
5. Place the pot into a bowl of ice-cold water and stir mixture till cool.
6. Pour into moulds, place them in the fridge to set. To serve, transfer the chilled pudding to a plate and place some longans (from tin) around it.