|Wolfberries Milk Pudding|
Well, I have not been making agar agar, pudding or jellies for many years. I remembered when my kids were much younger, I love to make them Konnyaku jellies (that was almost 13 years ago). A sharing of such dessert recipe from colleagues and was quite an 'IN thing' then.
Today, I would like to share a Chinese dessert ... Wolfberries Milk Pudding. I used to add wolfberries when I cook soup, the Cantonese style like double boiled chicken soup, pork ribs with peanuts and lotus roots, herbal soup etc. But I didn't know that Wolfberries could be used to make dessert like pudding. Recipe adapted from Day Day Cook http://www.daydaycook.com/recipe/1/details/16411/index.html
Wolfberries Milk Pudding 杞子奶凍
4 teaspoons gelatin
300mL fresh cream (I used 200ml as that's what I have in the fridge)
100mL coconut milk
70g sugar (I cut down to 50g)
|Fresh milk & coconut milk|
Step 1. In a bowl, combine 3 tablespoons of water with gelatin. Stir and then let the mixture rest for 10 minutes. The mixture will become sponge-like.
Step 2. In a pot, combine milk, coconut milk, sugar, and wolfberries. Cook on medium heat until the sugar has melted, about 10 minutes. Do not bring the milk to boil, only allow it to simmer.
|Simmer over medium-low flame|
Step 4. With an electric mixer, whisk fresh cream until it begins to firm. Gently fold the cream into the milk mixture (step 3). Mix well, then pour into mold or glass cups. Refrigerate until the pudding is set. Garnish with wolfberries to serve.
As soon as the pudding is set, I can't wait to try it. The fragrance of coconut milk and the milky smooth texture ... really yummy!
I'm sharing this 'Milk' post with Little Thumbs Up.
This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House