Devouring the last of the four puddings I made on Saturday night as I type this post :) Well as the weather is unfortunately getting warmer and warmer, I thought I might as well make jellies and puddings. Practising now so I can avoid the oven at all costs during the summer months :) I found this recipe on yahoo!グルメ a few months ago but never bothered to actually make it because I didn't want to wait for the it to set. I wanted to eat what I made immediately :)I like tea, particularly Asian type teas (green tea, jasmine tea etc.) but I am not so much of a Western tea fan. Tea and fresh milk are a few of the staple foods in our household and I decided to make this.
When the pudding is just set, it has a soft pudding texture, however firms up (but is still soft) when in the fridge longer.
Hopefully summer doesn't come as soon!
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紅茶牛乳プリン ～ milk tea pudding
adapted from this Japanese recipe
ingredients:
makes 4 small servings
- 1 Tb gelatin powder
- 3 Tb hot water
- 2 tea bags
(I used 4 Lipton black tea bags for a darker colour and more intense flavour) - 400 mL milk
- 4 Tb sugar
- whipped cream to serve
method:
1. Dissolve the gelatin powder in 3 Tb of hot water. Make sure all the gelatin is dissolved and there are no lumps. Leave to set.
2. Remove all tags from the tea bags and place them in a small saucepan with the milk.
3. Heat milk and sugar on the lowest heat, until milk is hot but not boiling. Stir and remove tea bags.
4. When tea is hot, place the piece of set gelatin and stir to dissolve. Turn off heat.
5. Divide the mixture into 4 small cups or ramekins. Chill in the refrigerator until set. 
Serve with a dollop of whipped cream for more taste.
