Student who is selected for the Chef of the day is Mr.Karthik (FPP) of Indian Institute Hotel Management and Culinary Arts for showcasing exemplary skills. He is very talented student, always striving to perfect the art of cooking.
INGREDIENTS:
1. 200ml Water
2. 100 gms Fresh coconut grated
3. 200 ml Coconut Milk
4. 100 ml Evaporated milk powder
5. 50 ml Condensed milk
6. 8 gms Agar-agar powder
7. 10 gms Gelatin powder
8. 5 drops Vanilla or almond flavouring
9. 3 slices Mango for garnish
10. 3 gms Basil/chia seeds , soaked in )
METHOD:
1. Pour about 2-3 tbsp of the water into a small bowl and evenly sprinkle gelatin on top. Let it rest
for 5-10 mins.
2. Add the remaining water to a small pot and stir in agar-agar powder.
3. Add coconut milk and whipping cream. Then stir over medium high heat until it comes to a boil.
Turn the heat down and let it simmer for 1 min to ensure that all the agar-agar powder has
dissolved.
4. Turn the heat off then add the hydrated gelatin along with all the water. Stir for 1-2 min until the
gelatin is completely dissolved. Add condensed milk and flavourings of your choice, taste test and
adjust as needed.
5. Roast the grated coconut till its slightly toasted and add it to the mix.
6. Pour into single-serving cups till ⅔ full. Refrigerate for at least 2 hrs.
7. Stir together the sauce ingredients until the condensed milk is completely dissolved
8. Refrigerate until ready to use.
9. Pour about 5 ml of the sauce gently down the side of the fruit. Dice the toppings and arrange on
top of the pudding. Serve cold.