BROKEN GLASS FRUIT PUDDING
Broken glass fruit pudding, how to make broken glass pudding without gelatin, broken glass pudding with agar agar, fruit custard jelly with agar agar, 30 days 30 salads recipes, day 27
In the midst of my 30 days 30 recipes, I didn’t realise that I would be doing my 150 th post so soon! 150 is definitely a special milestone and of course the recipe had to be special too. I had made this Surprise inside cake for my 100th post. Keeping the theme of salad intact, I decided upon doing a set fruit pudding. Broken glass pudding, named so for the broken glass look of the pudding. The pudding is set ususally with gelatin, as it gives a firm set. However I have used agar agar, which does not set as firmly as gelatin, but is the only vegan option available.
Make this colourful looking dessert this festive season, it will surely be a hit with kids!
Recipe for Broken glass fruit pudding
- Full fat milk (or half milk+half cream)- 1 litre
- Condensed milk- 1 tin
- Agar agar- 15 grams ( I used strands)
- Sweet basil seeds – 2 tablespoons, soaked in ½ cup water
- Rose essence- 1 teaspoon ( or any other flavour of choice)
- Custard powder- 3 tablespoons ( optional, to thicken the pudding)
- Sugar- Optional, if required to increase the sweetness.
For the broken glass effect:
- Coloured fruits, I used pomogranate, mangoes, kiwis. Use any bright coloured fruits.
- Agar agar – 10 grams ( I used agar strands)
- Sugar – 1/4 cup
- Soak agar agar in ½ cup water for ten minutes. Grind the soaked strands in a blender, as fine as possible.
- Chop finely/deseed all the fruits, spread them uniformly in a flat container . I used cake baking tins. Use separate tin for each fruit.
- Heat 300-400 ml of water in vessel, add sugar, ground agar , continue boiling till the agar dissolves .
- Now pour agar water onto the cut fruits. Allow the agar to set. You can also refrigerate for some time.
- Once the agar is firmly set, cut the set agar with fruits into squares. Keep aside.
- For the milk base, boil milk in a thick bottomed container.
- Add condensed milk and mix well. Mix cornflour in few teaspoons of cold milk, make a paste and add it to the milk. Mix well so that there are no lumps formed. At this stage check the taste for sweetness, if needed you can add few tablespoons of sugar.
- Add soaked basil seeds, rose essence. Mix well and switch off the gas.
- In another container make agar solution with 15 grams agar strands, just like described above. Once the strands dissolve, switch off the flame.
- Keep the mould to set the pudding ready. You need not grease or line it. But if you want it to come out in total, your best bet would be to use a springform tin/ tins with detachable base. You can use silicon moulds too.
- Spread all the cut agar fruits at the base of the tin, one by one in layers. You can also mix up the fruits, so that it looks colourful.
- Mix the hot agar solution with the milk. Make sure the milk is not very cold, as the agar will start setting and form lumps as soon as it comes in contact with the cold milk.
- Pour the milk agar mix into the mould containing fruits.
- Allow the moulds to set , preferably refrigerate overnight.
- Demould, cut into pieces and serve with more fresh fruit/ custard sauce / Ice cream.
- You can use gelatin in place of agar . Gelatin is a non-vegeterian option, but it gives a very firm set as compared to ‘jiggly’ set of agar.
- To make single serving sized puddings, use silicon cup cake moulds.
- You can give a glaze by boiling any fruit pulp with agar, pour it over the half set pudding.
- Use soft variety of fruits, so that they give a clean cut. Strawberries are better option place of pomogranate, as they are softer to cut.