Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould).
2. In a small cup, add sugar and cream stabilizer. Mix and set aside. Better use stabilizer if your cream is less than 35% fat.
3. In another bowl, add whipping cream and blend with an electric hand mixer for a few seconds. Then add the sugar mix. Beat until firm peaks form.
4. Add the whipped cream in the moulds. About 1 tsp in each mould. Flatten the cream top. Place the mango bits on the cream. Then cover with the remaining whipped cream. Flatten the top.
5. Move to the freezer until firm.
6.Making mochi (Only once the filling is firm!)
In a bowl, add glutinous rice flour, sugar and water. Mix well. Transfer into a cooking pot.
7. Heat over medium heat, stir constantly, until smooth and silky (about 2 to 4 minutes).
8. Spread katakuriko/potato starch onto your working surface or chopping board. Place the mochi. Divide into 15 pieces.
9. Take one mochi and shape it in a small disk (a bit bigger than 4cm). Pull out one filling from the freezer. Pull the edges of the mochi disc over the filling so as to cover it. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board. Repeat with the others.
10. Keep in the fridge until the filling is unfrozen. Enjoy :)
1. In a medium cooking pot, add water. Bring it to a boil and add the tapioca. Bring to a boil again, and reduce the heat down to medium low. Cook for 15 to 20 minutes until translucent, stirring occasionally to prevent sticking.
2. Turn off the heat and strain the tapioca pearls using a fine sieve. Rinse under cold water. Set aside.
3. Peel mango and cut into bite pieces. Set aside to use as garnish for about 50g. In a blender or a food processor, combine the remaining mango and process until smooth and thick.
4. In a cooking pot, add coconut milk, milk, water, evaporated milk and sugar. Heat over medium heat until almost boiled. Transfer into a heat safe bowl. Then add the cooked tapioca pearls. Let it cool in a water bath.
5. Once it has cooled down, add mango puree and mix. Add heavy cream and condensed milk and mix.
6. Chill in the fridge until ready to serve.
7. Divide mango tapioca milk into serving bowls and garnish with diced mangoes (which you have set aside). Serve immediately.
1. Dice the the mango. Puree using a blender, food processor or stick blender as you prefer. Set aside.
2. In a bowl, add egg yolk.
3. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
4. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
5. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, add the inverted sugar syrup and the glucose powder. Mix well to melt. Let it cool down completely in a water bath.
6. Once the milk mixture is cooled completely, add heavy cream and the mango puree. Whisk until combined.
7. Place it into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!
We use a Cuisinart ICE 100 but any other similar compressor machine will do...
1. Add the mango to a food processor and blend until smooth (or make mango puree using a stick blender). Set aside.
2. In a small bowl, add gelatin and water. Mix well. Place the bowl in a hot water bath (hot, not boiled) to help dissolve the gelatin.
3. In a microwave-safe case, add milk and micro-wave it for about 30 seconds (at 600W). Remove from the microwave oven, then add the gelatin from #2. Mix gently and melt the gelatin completely. Add sugar and mix until melt.
4. Add evaporated milk, heavy cream and then mango puree. Mix well until mixture is smooth.
5. Pour the mixture into your dessert serving cups. Cover with cling film and chill for about 3 to 4 hours or until the pudding is set.
6. In a small bowl, add all the sauce ingredients (evaporated milk, heavy cream, white sugar) and mix to combine evenly. Spoon the sauce onto the mango pudding.