Mango custard(mang guo yi shi nai dong )

Mango custard

Introduction:

"The traditional Italian custard is a very simple and delicious dessert, and its serving effect is very eye-catching, so it's worth trying. Most of the custard is pure custard with strawberry, blueberry and raspberry. Here I want to make a change. I want to make a custard mixed with mango meat, and think that a spoonful of custard has milk fragrance and Miscanthus fragrance, which should be very good."

Production steps:

Step 1: when all the ingredients are ready, pay attention to using fishglue powder without taste

Step 2: pour the milk into a small bowl, sprinkle with fish glue powder, and wait for 4 to 5 minutes for the fish glue powder to soften

Step 3: now let's cut a mango to show off the knife work. Ha ha, after turning the mango into a flower shape, use a knife to slowly cut down small pieces. I find that this method can avoid the hands covered with mango pulp, and the remaining pulp on the peel can be dried

Step 4: pour the milk and softened fish glue powder into a thick skillet, heat over low heat and stir for about 5 minutes until the fish glue powder completely melts. Pay attention not to boil the milk in the whole process

Step 5: then add fresh cream, honey, sugar and a little salt, continue to heat over low heat, stir for 5 minutes until the sugar is completely melted, mix all ingredients thoroughly, remove from the heat and sift

Step 6: let the liquid cool down first, and then pour it into the bottle. Here I want to show you two versions, so I choose two kinds of cups

Step 7: then add the mango pieces, wrap them in plastic wrap and refrigerate for at least 6 hours or overnight

Step 8: This is the version of the glass milk jelly. It's very simple to add a few pieces of mango and sprinkle a little protein cake crumbs to increase the crispy taste

Step 9: the version of coffee cup jelly can be treated as follows: soak the coffee cup in hot water, and then put it upside down on the plate to remove the jelly

Materials required:

Fresh cream: 360 ml

Whole milk: 120 ml

Fish glue powder: 1 / 2 tsp

Honey: 40 ml

Sugar: 1 / 2 tsp

Salt: a little bit

Large mango: one

Note: 1. Generally, the ratio of cream and milk is 3:1. At the same time, pay attention to the dosage of fish glue powder. Too much fish glue powder will make the jelly taste too Q, while Italian jelly pursues the feeling of instant melting. 2. Protein cake is also a simple and super versatile thing. I will share the recipe in the future

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: Fruity

Chinese PinYin : Mang Guo Yi Shi Nai Dong