"A clean, invigorating end to a meal. We’re still waiting for summer’s bounty of English fruit, so this dessert makes the most of the lovely mangoes that are available." Stevie Parle
Spiced saffron puddings with mango
1.2 litres whole milk
6 tbsp caster sugar
1 tbsp cardamom pods
1 tbsp black peppercorns
3 leaves Costa gelatine
3 ripe mangoes
1. Set the milk over a medium heat, add the sugar and spices and bring to the boil. Transfer the mixture to a clean pan, leaving behind any skin on the milk, and allow to simmer for 1 hour until reduced by half. Taste the mixture: you want it to be sweet and spicy. If it’s not sweet enough, reduce further or add a little more sugar. Allow to cool a little.
2. Soak the gelatine leaves in cold water for 5 minutes, then stir into the warm milk. When dissolved, pour into 6 ramekins or tea cups and chill for 4 hours or overnight. 3 Peel and slice the mangoes and serve with the spiced saffron puddings.
- Preparation time: 5 minutes, plus chilling
- Cooking time: 70 minutes
- Total time: 75 minutes, plus chilling
Typical values per serving:
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This recipe was first published in Wed Mar 28 15:39:30 BST 2012.