Honey Milk Pudding
Milk Pudding
| g | |
| PROBEST 33 | 125 |
| Water | 100 |
| Sugar | 16 |
| Powder Gelatine | 5 |
| Cold Water | 25 |
| ACE 200 | 400 |
Process
- Boil PROBEST 33, Water and Sugar. Stir well and make sure sugar melted completely.
- Meanwhile, soak Powder Gelatine in Cold Water.
- Add soaked gelatine to boiling liquid, mix well and remove from heat.
- Add ACE 200 to mixture and stir.
- Pipe or pour pudding mixture into glass cup.
- Chill overnight.
Honey Syrup
| g | |
| Honey | 20 |
| Water | 15 |
Process
- Stir Honey and Water to mix well together.
- Add Honey Syrup on top of chilled pudding when ready to serve.
Products Used for This Recipe
PROBEST 33
Cost-effective milk alternatives usable in a wide range of applications.
- Packing: 1100g*12
- Storage: Below 25℃
- Shelf Life: 180days
ACE 200
Cost-effective dairy compound whipping cream suitable for simple confectionaries and bakery applications.
- Packing: 1000g*12
- Storage: 3℃ – 7℃
- Shelf Life: 270days
