Executive Chef Lalit Kumar Presents Coconut Cherry Blossom Tri-Colour Pudding at Skyview By Empyrean
Ingredients
Pink layer
- 40 grams Cherry blossoms preserved in salt
- 250 ml Milk or heavy cream
- 70 grams Sugar
- 5 grams Gelatine
- 1 dash red food colouring
White layer
- 6. 250 ml Milk or heavy cream
- 30 grams Sugar
- 5 grams Gelatine
Green layer
- 250 ml Milk
- 1 tsp Matcha (Green Tea Leaves)
- 30 grams Sugar
- 5 grams Gelatine
For Garnishing
- One Chocolate ring over side of pudding (Tri-colour)
- Some fresh fruit (Kiwi, Pears, Water Melon or Strawberry)
Cooking Instructions
Note: If you mix gelatine with milk, the milk will split into 2 layers. In this recipe I have a way to avoid that.
- Preparation: Rinse the salt-preserved cherry blossoms gently in water to remove the surface salt. Put the rinsed cherry blossoms in the milk with the sugar, and leave to soak for a while (at least an hour, up to overnight).
- Green layer: Combine the milk, matcha and sugar. Put half in a bowl over ice water.
- Add the gelatine to the remaining half of the milk mixture, and heat in a pan while mixing to dissolve the gelatine. Add this to the chilled mixture and keep on mixing continuously until the whole mixture had cooled.
- When the pudding mixture has become cold and started to thicken, you can stop mixing. Pour it immediately into chilled Silicon mould, and refrigerate until set.
- White layer: Put the white pudding ingredients in a pan and mix until everything is dissolved. Pour into the mould and refrigerate until set.
- Pink layer: Add food colouring (Food Grade) to the cherry blossom infusion, and mix in a blender. Be sure not to add too much food colouring.
- Divide the mixture into 2 portions. Chill one portion in a bowl over ice water.
- Add the gelatine to the remaining portion of pudding mixture, and heat in a pan while stirring until the gelatine is dissolved. Add this to the chilled portion of pudding mixture, and keep on mixing continuously until it has completely cooled down.
- When the pudding mixture has become cold and started to thicken, you can stop mixing. Pour the pudding mixture immediately into the chilled silicon Mould and refrigerate until set.
- Optionally top the pudding with some reserved de-salted cherry blossoms before refrigerating.
- Just a tiny bit of food colouring is needed to add colour, so be sure to add it little by little. The colour will deepen when the pudding mixture is heated, so keep the colour on the light side when mixing it in.
Final Touch
Crafting the Chocolate Ring and fresh fruit
Now comes the fun part—creating the chocolate ring and fresh fruit. This elegant addition not only adds a rich, chocolatey Flavors but also provides a polished look that elevates the dessert. Fresh fruit is not only visually stunning but also adds a refreshing contrast in Flavors that balances the richness of the chocolate and the layers of the dessert.
