1 recipe found
Pudding In the UK, any dessert can be called Pudding, and pudding in the narrow sense is a semi-solidified refrigerated dessert, somewhat similar to jelly. The commonly used thickening coagulants in pudding mainly include: gelatine flakes, isinglass powder, edible gelatin powder and agar agar (agar). In terms of the taste of the pudding made, gelatin flakes are the best, followed by isinglass powder. The finished product of agar-agar has poor elasticity, but Gelatine tablets are made from animal cartilage. When using, you need to add an appropriate amount of rum or red wine to remove the fishy smell. Isinglass powder is extracted from fish bones and also has a fishy smell. Agar is extracted from seaweed, so you don’t need to add rum to remove the fishy smell. The thickening coagulant I used this time is agar, and the ratio of agar to liquid is about 1:70; the blueberries this time are frozen fruits (frozen-preserved fruits), and the almonds are real southern Chinese almonds, not almonds (American almonds). I was lazy and used ready-made pudding powder for the mango flavor.
