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MILK PUDDING – 52 Times
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MILK PUDDING

This dessert will require some effort and patience, though your hard work will pay off. It will look glamorous on the table. If you would like a simpler version, make just a pudding and ice cream. Surprise your friends with an easy-to-make yet unusual and unique caraway seed sugar.

Ingredients

FOR THE PUDDING
  • 0,5 litre milk
  • 15g agar-agar powder
  • 110g sugar
  • 4g salt

 

FOR THE APRICOT BRANDY JELLY
  • 100 g apricot brandy
  • 100 g water
  • 1,5 g agar-agar powder
    1.  

 

FOR THE CARAWAY ICE CREAM
  • 6 g caraway seeds
  • 125 g milk
  • 125 g cream
  • 60 g sugar
  • 70 g egg yolks
  • 100 g sugar for icing sugar
FOR THE WATER CRACKER
  • Flour
  • Water
    1.  
       
       
       
SERVINGS:4LEVEL:hard

1. Make the pudding. Mix all the required ingredients and bring to the boil. Pour into the bowl and leave to cool until thickened. Then blend until smooth. If needed, add some more milk.

6. Make the caraway seeds ice cream. Beat the egg yolks with the sugar until fluffy. Bring the mixture of milk, cream and caraway seeds to the boil, and strain. Pour the caraway milk over the beaten yolks, then freeze the mixture. Sprinkle the sugar over the rest of the caraway seeds, dry them with paper towels and grind finely with a blender. The result is the caraway seed sugar.

7. Make the apricot brandy jelly. Mix half of the brandy together with water and agar powder, bring it to the boil, then pour in the rest of the brandy. Leave it to cool. When jelly is set, chop it finely.

8. Make the water cracker. Combine the flour with the water until a smooth batter forms. Brush this batter over the silicone baking mats and bake in the fan oven at 140° C for 5 minutes, then turn the fan off and allow to continue to bake for 2 minutes longer.

9. Serve the dessert. Arrange the pudding, ice cream and jelly on a plate. Decorate with pieces of water cracker and sprinkle the caraway seed sugar over it.

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MILK PUDDING