Second Book:

Elizabeth Street Cafe
By Tom Moorman, Larry McGuire, Julia Turshen
Virtual Dim Sum: Mango Pudding

Virtual Dim Sum: Mango Pudding

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Since I started my cook through project in June, I can't believe how many cool people I have 'met' and connected with through Instagram. I am realizing how important and useful Instagram is for our generation to share recipes, food and food related experiences with each other. I'm excited to be participating in a virtual dim sum party along with 25+ other awesome Instagrammers. 

One of the more popular sweet components to a dim sum table is mango pudding. The tangy, sweetness of the mango with the creamy milk makes a super fragrant and delicious pudding. The key to this pudding is in the milk. You should be able to smell its essence like you would in a pot de crème or crème brûlée. I highly recommend taking the extra step to make your own evaporated milk- it's worth the wait to achieve that beautiful milky fragrance, I promise! Next time I make this pudding I'm going to try infusing the milk with different flavors like honey or coconut.

Enjoy!

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Dim Sum Mango Pudding

Yields: Approximately 3 servings

Ingredients
1 Package of unflavored gelatin
1/2 Cup hot water
6 TBSP granulated sugar
1 Pinch salt
1/2 Cup evaporated milk (tips to make your own below!)
1 Cup pureed mango
Chopped mango for garnish
Lime wedges for garnish
or Fresh whipped cream for garnish

For the evaporated milk:
There are many different ways to make evaporated milk. I suggest simmering milk until it has reduced by about 60%. Use a kitchen scale and do the math ahead of time. When I evaporated 500g of milk down to 300g, it took about an hour and a half, stirring gently and often.  Another trick: if you happen to have any powdered milk laying around from previous recipes you can definitely use it to make evaporated milk in a pinch. To do so, follow the recipe on the package but cut the amount of water in HALF. (Ideally, you'd want to decrease by 60% but math... nope.) 

For the pudding:
1) Whisk together the gelatin and hot water.
2) Whisk in the sugar and salt until the sugar has fully dissolved.
3) Stir in the milk until smooth.
4) Stir in the mango puree until fully incorporated.
5) You may skim off some of the bubbles that form on the surface of your mixture to achieve a cleaner texture once chilled, but not necessary.
6) Divide the mixture into small cups or ramekins and chill in the refrigerator until set and jiggly.
7) Once ready to serve, top with a squeeze of lime and chopped mango. (Or be extra decadent and replace the lime with a spoonful of fresh whipped cream.)

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Over Easy: Kalimotxo, pg. 28

Over Easy: Kalimotxo, pg. 28