The Summer Sensation # 3

Though the weather has not been promising here in Switzerland, it is still the summer season. As a continuation with our summer sensation, I made pudding.

Pineapple Pudding

What do we need:

2 cups pineapple purée
1 cup pineapple juice
1/2 cup milk
1/2 cup custard powder
1/4 cup sugar
1 tbsp agar-agar powder

How do we do it:

Prepare the pineapple purée by blending fresh or canned pineapple. Set aside.

Cook agar-agar powder with pineapple juice on low heat until the agar-agar dissolves.

Combine the milk, custard powder and sugar. Pour into the pineapple juice while stirring constantly. Add the pineapple purée. Cook until the mixture thickens. Remove from heat and pour into moulds.




Serve Pineapple Pudding cool.

My Bakery's Latest Addition

I found some silicon baking utencils on sale in Carrefour. Without much thinking, I quickly grabbed them.

Heart shaped ice tray cum jelly mould, mini cupcakes tray and 2 little teddy bear moulds

Cannot wait to use them but time, the culprit is being the obstacle. Now that Mahisha has been going to the day care centre the past 2 weeks, she needs more and more attention for me. The blog has been been very slow since then. :(

The Summer Sensation # 1

Finally, the most long-awaited season is here. Today is the beginning of summer in the northern hemisphere. It is the longest day of the year. Unlike living in Asia, we hardly get to see the sun here. Therefore, people tend to appreciate summer so much on this part of the world.

In line with the season, PuSiVa'S CuLiNarY StUdiO is celebrating the sensation of summer. Food connected to summer will be featured throughout the season as it is the season in which many fruits and vegetables are in full growth.

To kick start the event, I made jelly. Jelly or agar-agar is actually dried seaweed. It makes a good cooling agent especially on sunny days.

Yam Jelly

What do we need:

5 g agar-agar strands
3 cups water
1/3 cup sugar
1/2 cup milk
2 tsp yam paste/flavouring

How do we do it:

Soak the the agar-agar strands in water for an hour. Wash and drain. Cook with water. When the jelly strands have dissolved, add sugar. Cook until the sugar dissolve.

Strain the jelly and divide into 2 equal portions. Add 1/4 cup of milk into 1 portion of jelly (A). Mix well. Into the other portion of jelly (B), add the remaining 1/4 cup of milk and the yam paste. Mix thoroughly and return to low heat.

Pour jelly mixture (A) into little jelly moulds or a big mould. Chill in the fridge for 10 minutes. Now, scratch the top of the jelly with a fork. Pour jelly mixture (B) on top of the set jelly (A). Chill the jelly until well set.



Serve yam jelly cold.