DIY Tanggong dessert papaya pudding
I went to the Tang Palace in joy city a few days ago to eat this dessert for the first time. I went home and DIY it. It tastes the same.It is suggested that you must use fruit and beat it into fruit pulp. If you make caramel pudding. Things are thin. It is difficult to fix the papaya after pouring it into it. It is also difficult to cut neatly when cutting.
Step 1 . A papaya. Buy it well done.
Step 2 . Throw away the black seeds.
Step 3 . After peeling, dig out the pulp with a margin of about 1cm. Be careful when digging the ripe one. I broke half of it sadly, so I can only add one more papaya.
Step 4 . Put the pulp of the papaya into the blender. I cut up the half of the pulp and put it into the blender. The amount of papaya is about 350g. Break them together.
Step 5 . Add 120g light cream to the beaten papaya, continue to beat it evenly, and set aside.
Step 6 . Cut 3 pieces of gelatine into small pieces and soak them in cold water.
Step 7 . After soaking, take out the gelatine and melt it into gelatine water. Set aside.
Step 8 . A small bag of 240ml milk, add 1 teaspoon of white granulated sugar, heat it over low heat for 2-3 minutes, turn off the fire and cool it slightly if there is no white granulated sugar in the milk after stirring.
Step 9 . Add jiliting liquid into the milk several times, and then add papaya pulp several times, and stir well.
Step 10 . Pour the mixed liquid into the hollowed papaya. Refrigerate for 4 hours.
Step 11 . After 4-5 hours, when the liquid solidifies, you can take out the cut pieces.
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