Tea Lemon Pudding
MaterialLayer 1
- Tea 750 ml water, 15 g of black tea
- 1 packet of white powder jelly
- 125 g granulated sugar
- 50 ml lemon juice
Layer 2
- 600 ml of water tea, black tea 10 g
- 250 ml cream
- 1 packet of white powder jelly
- 1 teaspoon cornstarch
- 150 g granulated sugar
- 1 / 2 teaspoon salt
- 1 tsp rum
Coffee Ginger Sauce
- 20 g ginger
- 100 ml water
- 1 tablespoon instant coffee
- 25 g butter
- 125 g granulated sugar
- 500 ml of liquid milk
- 1 1 / 2 tablespoons cornstarch, dissolved in a little water
How to Make
- Layer 1: Mix the tea water, jelly, sugar, and lemon juice. And stir well. Boil over medium heat until boiling, remove from heat. Pour into a round mold volume of 2,000 ml (center hole) to the half-height mold. Chill
- layer 2: Mix the tea, cream, jelly, cornstarch, sugar and salt. Simmer over low heat until boiling while in stir, turn off the heat. Add rum and stir well.
- Pour slowly into the mold on top of layer 1, or inputs a little with her ladle above the layer 1, chill.
- Coffee Ginger Sauce: Grate the ginger, dissolve it in water, strain and discard pulp. instant coffee dissolved in a little water. Melt butter, put sugar, cook until sugar is dissolved and the color brown. Enter the ginger water, a solution of coffee, and milk. Stir, stir, bring to a boil, put cornstarch solution. Stir until thickened, remove from heat. Stir until the smoke disappeared, chill.
- Remove pudding from mold, cut and serve with coffee sauce ginger
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Published: 2011-04-25T00:00:00-07:00
Tea Lemon Pudding
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