Ingredients with Measurements:
- 1 cup mango puree
- 1 cup coconut milk
- 1/2 cup sugar
- 1/4 cup water
- 1/4 cup gelatin powder
- 1/4 cup cold water
Special equipment needed:
- 6 ramekins or pudding cups
- Blender or food processor
Step-by-step instructions:
1. In a small bowl, mix together the gelatin powder and cold water. Set aside.
2. In a saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves.
3. Add the mango puree and coconut milk to the saucepan. Stir until well combined.
4. Remove the saucepan from heat and add the gelatin mixture. Stir until the gelatin dissolves.
5. Pour the mixture into a blender or food processor and blend until smooth.
6. Pour the mixture into the ramekins or pudding cups.
7. Chill in the refrigerator for at least 2 hours or until set.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
6 servings
Nutritional information:
Calories per serving: 220
Total fat: 8g
Saturated fat: 7g
Cholesterol: 0mg
Sodium: 25mg
Total carbohydrates: 36g
Dietary fiber: 1g
Sugars: 33g
Protein: 2g
Substitutions for ingredients:
- Agar-agar powder can be used instead of gelatin powder for a vegetarian option.
- Honey or maple syrup can be used instead of sugar for a healthier option.
Variations:
- Add diced mango or shredded coconut on top for added texture.
- Use other fruit purees such as strawberry or raspberry instead of mango.
Tips and tricks:
- Make sure the gelatin mixture is completely dissolved before adding it to the saucepan.
- Blend the mixture until smooth for a creamy texture.
- Use ripe and sweet mangoes for the best flavor.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Not recommended to reheat.
Presentation ideas:
Serve in the ramekins or pudding cups with a sprig of mint on top.
Garnishes:
Sprinkle shredded coconut or diced mango on top.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with fresh fruit or a light salad.
Troubleshooting advice:
- If the purin doesn't set, try adding more gelatin or refrigerating for a longer period of time.
- If the purin is too sweet, reduce the amount of sugar next time.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the purin.
- Store in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
Purin is a Japanese dessert that originated from the French dessert, crème caramel.
Flavor profiles:
Sweet, creamy, tropical.
Serving suggestions:
Serve chilled as a dessert or snack.
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Region: Japanese