Blueberry Puree Almond Mango Pudding by: Blueberry Food Staff Writer of Pulan Hi-tech

Overview

Pudding In the UK, any dessert can be called Pudding, and pudding in the narrow sense is a semi-solidified refrigerated dessert, somewhat similar to jelly. The commonly used thickening coagulants in pudding mainly include: gelatine flakes, isinglass powder, edible gelatin powder and agar agar (agar). In terms of the taste of the pudding made, gelatin flakes are the best, followed by isinglass powder. The finished product of agar-agar has poor elasticity, but Gelatine tablets are made from animal cartilage. When using, you need to add an appropriate amount of rum or red wine to remove the fishy smell. Isinglass powder is extracted from fish bones and also has a fishy smell. Agar is extracted from seaweed, so you don’t need to add rum to remove the fishy smell. The thickening coagulant I used this time is agar, and the ratio of agar to liquid is about 1:70; the blueberries this time are frozen fruits (frozen-preserved fruits), and the almonds are real southern Chinese almonds, not almonds (American almonds). I was lazy and used ready-made pudding powder for the mango flavor.

Tags

• drinks
• agar
• blueberry puree almond part: peeled southern almonds
• mango flavored pudding powder
• pulan blueberry jelly
• fine sugar
• milk
• water

Ingredients

Steps

1. 1 Some raw materials of blueberry puree and almond.

   

2. 2 Mango flavored pudding powder

   

3. 3 Rinse the agar with clean water, then soak it in 100ml filtered water to allow it to fully absorb the water

   

4. 4 At the same time, use a food processor to beat almonds + 150ml into almond pulp, filter and extract the juice, pour it into a small milk pot, and add soaked agar and water

   

5. 5 Sit the milk pot on the gas stove and simmer slowly until the agar is completely dissolved. Then pour in the milk and continue to simmer until it is slightly boiled. Add sugar to taste. After taking off the heat, let it cool naturally until it is not scalding

   

6. 6 Take out the blueberry jelly, rewarm it slightly at room temperature, put it in a blender and puree it

   

7. 7 Puree.

   

8. 8 Cool the almond pudding slurry until it is not hot, and slowly pour it into the prepared pudding bottle (or cup, bowl). If you do not need to shape it, just pour it in. At the same time, add an appropriate amount of blueberry puree

   

9. 9 Use a bamboo skewer or fine chopsticks to stir slightly

   

10. 10 I also made this shape. Note: You need to wait until the almond pudding layer is basically solid before adding the blueberry puree

    

11. 11 Done.