Finally I found a recipe to make one of the simplest yet delicious light desserts. In 2008, I went on a trip to China and was taken by a simple dessert, Ginger Milk Pudding. Luck me I ate it every chance I got. The dessert was best eaten warm or cold and my preference was cold.
It was basically a combination of steamed milk, sugar and ginger juice. The key ingredient in making the dessert was old ginger and it was the ginger’s starch and juice that reacted with proteins in the milk. The reaction causes coagulation and curdling of the milk proteins and results in a puddling like consistency.
Keys in Making Ginger Milk Pudding:
• Temperature is key steam the milk to 90 degrees celcius
• Old Ginger-the older the better as it has more starch
• After grating the ginger of its juice, let the juice settle so that the starch settles to the bottom (10-15 minutes)-it is white in consistency as to the yellow juice
• Temperature is again key let the steamed milk cool down to 80-85 celcius
• When pouring the milk into the ginger juice, make sure to pour it at 10-15 cm from the bowl with the juice in it-causing even distribution of the starch.
• Let the pudding cool and set firmly
Ginger Milk Pudding (recipe found here)
500 ml of fresh milk (I used 2% milk)
4 tsp of sugar
4 tsp of juice extracted from old ginger (see “method” below)
To prepare the ginger juice, use a knife and scrap off the exterior of the ginger and then grate the ginger. To obtain the most out of your ginger, squeeze the grated pulp for juice as well. Although the recipe called for 4 tsp of ginger juice, one actually needed more than 4 teaspoons to get enough starch to make the pudding. For me I probably juiced about 1/2 cup. Again the key was to let the juice settle and separate between starch and juice. Meanwhile boil the milk to 90 degrees celcius. At this point you could add in the sugar and allow the temperature to cool down to approx 80-85 celcius. While the milk was cooling, spoon approx 2 tsp. of starchy ginger juice into the bowls. When the milk has cooled to 85 degrees celsius, pour at a height of 10-15 cm into the bowls to eventually distribute and cook the ginger starch. Let the pudding cool and set.
Results: I finally found the recipe closest to the puddings I tried during my trip. Again it is nutritious after it was milk. As a note to individuals who would like to try it, if it did not set tweak the amount of juice. Enjoy.
The sun was loving Vancouver again and I’ve been enjoying my days and evenings around the beaches. The city was in full bloom with honey sweet fragrant roses, aromatic fruit, adorable ducklings and baby bunnies. The beaches were once again packed with people basking in the warm weather. As I strolled around the sea wall one evening, to my amazement, I saw puffs of white fluff resembling snow, gently quietly float down from the trees. My fingers grasped one of them and noticed they were seeds with a white plume protecting it. Looking back again a picture came across my mind, it was like Christmas in June. The dark evergreens provided an amazing contrast to the white plumes, like snow flakes in a forest as they gracefully danced their playful dance in the crystal clear blue sky.
The beautiful warm weather brought me happiness and I decided to take full advantage of natures bounty. As fan of warm weather as it signaled late evenings and beautiful sunsets; better yet I imagined I was in fruit and ice cream land. Pining over mangoes for a few weeks now, I decided to make mango pudding. I have always longed for the sweet succulent nostalgic fruit and the slightest thought of it sent my mouth watering like a hose. My tastebuds sung at every last bite of the tropical sweet fruit. Instead of using canned puree, I decided to make it from scratch; a decision I have not regretted at all since mangoes were ripe. I pureed them with a blender first and then soaked the gelatin in cold water. When the gelatin was soaking, I boiled some milk and cream and then incorporated the softened gelatin in turn. The milk mixture was then combined with the pureed Mangoes and poured into copper molds. Wow, the flavour was amazing. Nothing beats fresh pureed mango pudding in its own sweet juices without sugar.
Another favorite fruit of summer was Lychee. For me, preference was towards the green variety over the red variety as I found them more sweet and light. As I finished the mango pudding, I decided to capitalize on sweet floral fruit by making it into a pudding as well. I had some Le Boiron puree. Once the lychee puree was thawed, I proceed to cut up some fresh lychees for the pudding. Nothing beats a light refreshing dessert for warm weather. Another alternative I though of was using strawberries or coconut, it will contribute to an exotic light dessert.
Gelatin (I used sheets)
Enjoy and have good weekend all.