Mango and Snow Fungus Pudding
芒果雪耳布丁
Summer comes a bit earlier than usual this year. It’s been steamily hot since May. In summertime, I always keep some seasonal desserts in fridge for afternoon tea or late night treat, such as sweet bean soup or fruit pudding. Mango is particularly lovely in summer, juicy, firm and sweet, though it sometimes causes a little mess when having it. Thus I like to make fruit pudding with it. Usually I would like to add some cooked sago in the pudding for a chewy texture. This time I used a quarter of a snow fungus I prepared for dinner. It was way too huge after softening in water.
Chinese like to make sweet soup dessert with snow fungus. Sometimes I would make it savoury, such as soup or to steam with chicken. Chinese consider it healthy food for it contains dietary fibers that helps to lower cholesterol in the foods that we eat and also control the sugar absorption. At the same time the high concentration of vitamin D in snow fungus will help your body replenish the calcium that we lose on a daily basis.
Read more of my snow fungus dessert recipes
Autumn Tong-sui, snow fungus, pear and sea coconut Cantonese sweet soup
White Fungus and Purple Sweet Potato Sweet Soup
Ingredients – for 4 serving
- Mango, 2
- Snow fungus, 1/3
- Agar, 7g
- Rock sugar, 40g
- Lemon, 1/2
How to do –
1. Snow fungus soaked in water for half a day till it’s soft enough to be torn apart. Cut off the yellow root part and take 1/3 of it, chopped into small pieces;
2. Soaked the agar in water for 1 or 2 minutes. It would be cooked with the snow fungus later. Usually the proportion of agar and water is 1g with 70 to 100ml of liquid;
3. In a small soup pot, put in the snow fungus and agar, together with 600ml of water. Lid on and bring to boil, then simmer in low heat till the fungus turns soft and silky, agar melts. It might take half to one hour simmering. There would be about 500ml liquid left in the pot, if not, add a little more drinking water to adjust; sweeten the soup with 40g of sugar, simmer till melted; squeeze in the juice of half lemon at last, have a taste and adjust; set aside;
4. Mango peeled and cored, and blend. I then have 300ml of mango puree using 1 and a half mango. Save some cubes for garnishing;
5. Mix the snow fungus soup with the mango puree and pour in container, glasses are suitable. Cool and set in fridge.
用料 （4人份）
- 芒果 2个
- 雪耳 1/3个
- 大菜丝 7克
- 冰糖 40克
- 柠檬 半个
做法
- 雪耳泡半天至泡软；剪掉雪耳黄色根部的部分，检查一下里面的有没有脏东西，剪出自己需要的量，切小块；
- 大菜丝和水的比例一般是1克：70-100毫升水份。雪耳煮过后也会析出胶质，所以这个甜品用的大菜丝少一点。大菜丝稍微泡一下，因为待会会放进去一起煮，所以不需要泡很久；
- 煲内放雪耳和大菜丝，放600毫升水，盖锅盖大火煮沸后转小火把雪耳煮软同时大菜丝煮融化，煮好后水份大概会蒸发100毫升左右；放40克冰糖调味，甜味按自己喜好；挤半个柠檬汁提鲜；
- 打300毫升芒果蓉，约1个半-2个芒果，留一点芒果肉装饰；
- 待雪耳甜品稍微放凉一点点后混合芒果蓉，刚煮好的糖水不要放芒果肉，味道会改变。盛到容器内，可以做4个玻璃酒杯的量，放冰箱冷藏定型。
