Ingrédients
Lait liquide1 liter
Sucre4 tablespoons
Maïzena5 tablespoons- Vanilla, liquid2 tablespoons
Poudre de gélatine90 grams
Eau2 cups- Tea biscuits300 grams
Noix de coco1 cup- Strawberries0
Mesures
- 1
To make the milk pudding, dissolve the cornstarch in a cup of cold milk.
5 minutesMatériel requis:
Bol de mélange - 2
In a pot over the heat, add the milk and let it boil, then add the sugar and let it dissolve and boil the milk well.
5 minutesMatériel requis:
Marmite - 3
Add the dissolved cornstarch and liquid vanilla to the pot and let it boil.
5 minutes - 4
In a Pyrex dish, arrange the biscuit pieces neatly, then pour the milk pudding over them and let it cool completely for one hour.
60 minutesMatériel requis:🍳Pyrex - 5
To make the jelly, in a pot over the heat, add the water until it boils, then add the jelly powder and stir well to dissolve.
5 minutesMatériel requis:Marmite - 6
Remove the pot from the heat, pour the jelly over the milk pudding, then place it in the refrigerator and let the jelly cool for 15 minutes.
7 minutes - 7
Crumble the biscuits, sprinkle them over the jelly surface, then add the coconut, garnish with strawberries, and serve the jelly pudding cold.
5 minutes
Faits nutritionnels
Lait liquidepour 100gSucrepour 100gMaïzenapour 100gPoudre de gélatinepour 100gEaupour 100gNoix de cocopour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.