Wednesday, November 25, 2015

Fun Food Science! 3-Ingredient Vanilla Pudding - Video Recipe

This is one of the most popular recipes going viral in Japan when persimmons are in season.

Pectin of the persimmon and Calcium of the ice cream and milk bind together and firm up like jelly.


https://www.youtube.com/watch?v=b1L6XCSaRZU

Make sure you use plain 100% milk and very ripe persimmon. (Somehow, yogurt or any other drinks with Calcium does NOT work.)

Many people say it perfectly tastes like pudding. Well… I don't think so. The texture is still persimmon (juicy). What do you think?! Please try out and let me know how you like it ;)



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Food Science! 3-Ingredient Vanilla Pudding

Difficulty: Super Easy
Time: 3min + cooling time
Number of servings: 2-4 small cups

200g (7.0oz.) ripe or overripe persimmon
90g (3.2oz.) vanilla ice cream
6 tbsp. plain 100% milk

*Ingredients without ice cream
200g (7.0oz.) ripe or overripe persimmon
100ml plain 100% milk
1 tbsp. sugar *if you like
a few drops of vanilla extract *if you like

Directions:
1. Put everything in a blender and process until smooth.
2. Pour it into small containers. Cool in the fridge for about 3 hours until firm.

Unripe one may take about a day to firm up. Overripe one may take less than 3 hours.

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2015/11/blog-post_24.html
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2 comments:

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