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Spiced saffron puddings with mango
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"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
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.
Typical values per serving:
This recipe was first published in March 2012.