Tuesday, 12 May 2015

芒果百香果优格布丁 (Mango and Passionfruit Yoghurt Pudding)




妈妈将后院的那片空地,打造成小菜园,
一盆盆绿色植物在阳光下茁壮成长,有的开出了小花儿,
有的伸出修长的枝条,沿着木架攀爬而上,
洒下一片绿绿荫。
每逢回乡时,我都不忘的往那菜圃里寻找那片绿色天地,
没事时就蹲在菜圃中,摆弄这株,欣赏那盆的花儿,
顿时,就会感到清新自然之感,
平日里那些烦烦索索的小事都抛到脑后了。
这片小菜圃,成了妈妈无聊空闲时的好去处,
也成了我回乡时必到之处。 
身在这一片绿野菜圃中的乐趣, 
也自有自身才能体会到!

好几个月前的旧作, 
依稀记得, 当日做了百香果乳酸慕斯后, 
就动手做了这款优格布丁。 
上载了照片后,食谱写了一半就停留至今。
今日将它“挖”出,将这迟来的功课呈上了!


这就是来自妈妈菜圃里自栽的百香果, 左邻右舍都爱往菜圃里闲逛, 左一粒右一粒的捧着走。 


【芒果百香果优格布丁, 食谱参考travelling foodies

芒果布丁层材料:
250克芒果泥
125克鲜奶
125克全脂牛奶
40克细糖(在于芒果肉的甜度)
8克吉利丁片

做法
1)将吉利丁片浸泡在放有冷开水及冰块的容器里至软化(约10分钟)。
2) 加入鲜奶及全脂牛奶加热,搅拌至细糖完全融化即可,离火。
3) 把泡软的吉利丁片挤干,放入步骤(2)的锅中,搅拌至吉利丁片完全融化。
4) 加入芒果肉汁, 拌匀, 芒果布丁平分成6 杯。
5) 放入冰箱里冷藏至冰箱里大约1小时。


百香果酸奶布丁层:
70克百香果汁
125克鲜奶
125克全脂牛奶
150克酸奶
50克细糖
8克吉利丁片

装饰
芒果肉, 百香果果肉, 薄荷叶

做法
1)将吉利丁片浸泡在放有冷开水及冰块的容器里至软化(约10分钟)。
2) 加入鲜奶及全脂牛奶加热,搅拌至细糖完全融化即可,离火。
3) 把泡软的吉利丁片挤干,放入步骤(2)的锅中,搅拌至吉利丁片完全融化。
4) 加入酸奶, 百香果汁拌匀, 待稍微冷却后, 倒入已经凝固的芒果布丁层上。
5) 放入冰箱里冷藏至冰箱里大约1小时, 摆上切块芒果肉及百香果, 即可享用。



【Mango and Passionfruit Yoghurt Pudding】

Mango pudding layer:                                       
250g mango puree
125g fresh milk
125g full cream milk
40g sugar(depend on mango sweetness)
8g gelatine sheetss

Method:

1) Soak the gelatin sheets in cold water with ice cube until soften ( 10 minutes).
2) Heat the fresh milk,full cream milk and sugar, stir thoroughly to dissolve the sugar. 
3) Squeezed the gelatine sheets stil dry, add into the method (2), stir well to dissolve the gelatine sheet.
4) Add mango puree, and stir well. divide the mango pudding mixture into 6 cups.

5) Put in refrigerator to cool and for the layer to firm up for a hour. 

Passionfruit Yoghurt Pudding Layer:
70g passionfruit juice
125g fresh milk
125g full cream milk
150g greek yoghurt
50g sugar
8g gelatine sheets

Garnishing:Chopped mango cubes, fresh passionfruit pulp, mint leaves

Method:
1) Soak the gelatin sheets in cold water with ice cube until soften ( 10 minutes).
2) Heat the fresh milk,full cream milk and sugar, stir thoroughly to dissolve the sugar. 
3) Squeezed the gelatine sheets stil dry, add into the method (2), stir well to dissolve the gelatine sheet.
4) Add passionfruit juice and greek yoghurt, and stir well. Pour the passionfruit  yoghurt pudding mixture into the mango pudding layer equally.( make sure that the mango pudding layer has firmed up.)

5) Return the cup into refrigerator  to chill for at leave 4 hours.  
6) Before serving, garnish with fresh chopped mango cubes, passionfruit pulp and mint leaves.

Recipe adapted from here






This post is linked to the event Little Thumbs Up (May 2015: YOGURT) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai



I'm submitting this post to the Best Recipes for Everyone May 2015 Event (Theme: My Favourite Desserts) organized by Fion of XuanHom's Mom and co-hosted by Aunty Young.






14 comments:

  1. 百香果!!!我好久没看到它的踪影了:(

    ReplyDelete
  2. 我的May May, 妳的布丁太太太太太诱惑了,Super Like !!!

    ReplyDelete
  3. You you you... 很不乖。。。才说没康复,这儿又上甜点。。。不乖。。既然上了,我也报道。。下午茶哦。。he he

    ReplyDelete
  4. Hi May,
    您好!
    我来吃甜品了!好喜欢这个配搭~
    mui

    ReplyDelete
  5. 看就知道这甜品很好吃。LIKE!!

    ReplyDelete
  6. 好美的布丁,送入口里更美味呢!

    ReplyDelete
  7. 百香果的,我就喜欢!

    ReplyDelete
  8. 朋友,
    这芒果百香果布丁,我是一边看,一边吞口水!
    喜欢,喜欢!
    几时再做,我第一个来报道,ok?

    ReplyDelete
  9. 哈! 想到那酸酸甜甜的滋味, 就好想吃一杯!

    ReplyDelete
  10. 哎哟,我好喜欢好喜欢百香果呢,每次都是这样吃了,都来不及拿来做甜品,哈哈。。

    ReplyDelete
  11. 哇!最爱百香果的味道~好想吃哦!

    ReplyDelete
  12. Hi May,

    These puddings are beautiful!!! Sad that I can only admire your pudding but cannot make any because the mango season starts in Melbourne only in Oct...

    Zoe

    ReplyDelete
  13. May你好, 初次到你家拜访, 就看到好诱人又好吃的布丁,可惜只能视吃!高兴认识你也谢谢你的分享及参与优格之旅小拇指赞好活动!

    ReplyDelete
  14. 好羡慕你家的百香果货源源源不绝的。。。哈哈哈哈

    ReplyDelete