HOW To MAKE FOAM PUDDING With VANILLA SAUCE
On this occasion will be shared recipes to make foam pudding with vanilla sauce is a delicious splash of water. Can we make the pudding itself is layered and styled with young coconut meat on the layers like how to make pudding with vanilla sauce froam below, in addition to adding taste can also add to the effect of freshness. The addition of coconut meat is optional of course, we can eliminate them or made no layered if you want to simplify it.
On this occasion will be shared recipes to make foam pudding with vanilla sauce is a delicious splash of water. Can we make the pudding itself is layered and styled with young coconut meat on the layers like how to make pudding with vanilla sauce froam below, in addition to adding taste can also add to the effect of freshness. The addition of coconut meat is optional of course, we can eliminate them or made no layered if you want to simplify it.
RECIPES PUDDING BUSA
Ingredients :
- 2 packs so that the color white
- 650 ml coconut milk from 1 coconut
- 2 pandan leaves, nodes
- 300 ml syrup cocopandan
- 5 chicken eggs
- 15 grams of sugar
- 2 young coconuts, scrape flesh
Vanilla Sauce Ingredients :
- 1 egg yolk
- 30 grams of sugar
- 200 ml of water
- 75 ml of sweetened condensed milk
- ½ tsp salt
- ½ tsp vanilla
- 1 tablespoon cornstarch, dissolved in a little water
- ½ tsp rum essence, should not
HOW To MAKE FOAM PUDDING With VANILLA SAUCE
- Mix gelatin, coconut milk and pandan leaves and stir well. Cook, stirring frequently until boiling, add the syrup cocopandan, constantly stirring. Lift.
- Beat egg whites with sugar until stiff, pour the gelatin mixture while continuing to be shaken before.
- Pour a third of the way into the mold, allow it to begin to harden. Put half of the young coconut meat to the surface of the pudding and let sit so that the coconut is attached.
- Continue to pour a third of the dough again, and so on as the previous step with the remaining oil and batter, refrigerate the pudding when it is finished.
- Vanilla Sauce: Beat the egg yolks with sugar until thick and sugar is dissolved, set aside.
- Mix sweetened condensed milk, salt and vanilla and stir well. Cook over medium heat, stirring until boiling. Reduce heat.
- Take a small amount of hot milk, pour into the egg yolks, stirring until smooth. Gradually enter into the stew, stirring constantly. Add cornstarch solution, stirring until thickened, remove from heat and, stirring constantly until the steam is lost. After a rather cold, mix the essences rhum. stir well. Serve with custard foam.
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