MANGO CUSTARD AND TRIFLE PUDDING RECIPE
Preparation time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 4-5
Ingredients:
For Mango Custard
1 liter Milk
100 gms Sugar
Prepared Slurry
1 tsp Saffron color
1 cup Mango, diced
For Slurry
3 ½ tbsp Cornstarch
1 ½ tsp Rice flour
¼ cup Water
⅓ cup Warm milk
For Pancake Batter
1 ½ cups Refined flour
1 tsp Baking soda
¾ cup Water
1 tsp Ghee
1 tsp Beetroot color
½ tsp Vinegar
Other Ingredients
1 tsp Ghee
2 tbsp Sugar
For Assembling
Mango, diced
Prepared pancake, cut into diced
½ tsp Granulated sugar
Digestive biscuits, crumb
Prepared Custard
For Garnish
Whipped cream
Pomegranate pearls
Mango, diced
Digestive biscuits, crumb
Mint leaves
Process to Prepare Mango Custard & Trifle Pudding:
For Mango Custard
1. In a saucepot, add milk and give it a quick boil.
2. Add sugar and simmer it for 2-3 minutes until sugar is dissolved.
3. Gently add prepared slurry and whisk it well on low flame until lumps free mixture.
4. Add saffron color and mix it well.
5. Turn off the flames, add mango and blend it with the help of a hand blender.
6. Transfer it to a bowl and keep it aside to chill in the refrigerator for 1-2 hours.
For Slurry
1. In a bowl, add cornstarch, rice flour, milk and mix it well.
2. Add warm milk and give it a good mix.
3. Keep it aside for further use.
For Pancake Batter
1. In a bowl, add refined flour, baking soda, water and make a lump free batter.
2. Add ghee, beetroot color, vinegar and whisk it well.
3. Keep it aside to rest for 5-6 minutes.
4. In a nonstick pan, add ghee, once it's hot, pour a ladle full of batter, cook it well from both the sides.
5. Sprinkle sugar and cook until it's caramelized.
6. Transfer it to a plate, dice the pancakes and keep it aside for further use.
For Assembling
In a serving glass, add mango, prepared pancake, granulated sugar, digestive crumb, prepared custard and layer it properly.
Garnish it with whipped cream, pomegranate pearls, mango, digestive biscuits and mint sprig.
Serve chilled.
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