A favourite dessert in dim sum restaurants everywhere, this pudding is a promise of fruity, saccharine delight – ultra-creamy with just a tinge of tartness.
Put the agar into a saucepan with
Meanwhile, place the sugar, salt, coconut milk, mango puree and lime juice in another pan and bring to a simmer.
Pour the mango mixture into the agar mixture and stir it in. As soon as it comes to the boil, take the mixture off the heat and pour into six ramekins or small bowls – do this carefully, so as not to create too many bubbles or splashes.
Chill for a minimum of 2 hours before serving, garnished with chia seeds, coconut flakes and mint sprigs.
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