Vegan Semolina Jelly Pudding with caramel fruits sauce (Mauritian Poudine Greau)
Very light!
Ingredientst
1 small ripe mango (wash, peel and cut in small cubes) + 1/4 cup brown sugar
1 medium red apple (wash, peel, remove the seeds and cut in small cubes) + 1/4 cup brown sugar
400 ml coconut cream milk
400 ml water
1 cup brown sugar
10g agar agar
8 tbsp semolina
1 tsp vanilla extract
1 pinch red food coloring
1/3 tsp strawberry essence
Cook the mango cubes with sugar until the sugar melts and the mango is golden in color. Transfer in a bowl. Set aside.
Cook the apple cubes with sugar until the sugar melts and the mango is golden in color. Transfer in a bowl. Set aside.
Now take a large skillet or saucepan. Add the coconut cream milk, water, sugar, agar agar, semolina and stir.
Cook on high flames until it thickens slightly, add vanilla extract, cook until the consistency is thick but still pourable. The pudding is ready.
For the remaining, add red food coloring and strawberry essence. Mix and cook on medium flames for only 2 minutes.
Pour over the white pudding to make it 2 colors.
Let sit for 15 minutes. Cover with a baking paper or plastic. Then cover with a plate.
Refrigerate for 3 hours until set.
Remove the plate and paper. Place a plate on top, invert and remove the mould.
Slice and serve!
